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Tropical Coconut Custard

Tropical Coconut Custard

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  • Makes: 6 servings
  • Prep 20 mins
  • Bake 45 mins to 50 mins
  • Cool 30 mins
  • Chill 1 hr to 8 hrs
  • Stand 20 mins
  • Serving Size: 1 custard each
  • Carb Grams Per Serving: 20

Ingredients

  • 6 egg yolks
  • 1/2 cup sugar*
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 1/4 cups canned unsweetened light coconut milk
  • 3/4 cup refrigerated unsweetened coconut milk
  • 1/2 small starfruit, cut into 6 thin slices (about 1 1/2 oz.)

Directions

  1. Preheat oven to 325 degrees F. In a bowl whisk together the first five ingredients (through salt). In a small heavy saucepan combine coconut milks. Heat over medium heat just until bubbly. Remove from heat. Slowly whisk the hot coconut milk into egg mixture.
  2. Place six 6-ounce shallow ramekins or 6-ounce custard cups in a shallow baking pan. Pour coconut milk mixture into ramekins. Place pan on oven rack. Pour boiling water into pan until halfway up sides of ramekins.
  3. Bake 45 to 50 minutes or until a knife inserted near the centers comes out clean. Carefully remove ramekins from water. Cool on a wire rack for 30 minutes.
  4. Cover ramekins and chill 1 to 8 hours. Before serving, let chilled custard stand at room temperature 20 minutes. Top each custard with a starfruit slice.

Tip

  • *Sugar Substitute: We do not recommend using a sugar substitute for this recipe.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 166 cal., 8 g total fat (5 g sat. fat), 184 mg chol., 72 mg sodium, 20 g carb. (19 g sugars), 3 g pro.

Diabetic Exchanges

Fat (d.e): 1; Other Carb (d.e): 1; Medium-Fat Meat (d.e): 0.5