To serve the coconut custard, spoon
portions into individual bowls. If desired, sprinkle toasted unsweetened dried
coconut over each portion and serve with fresh fruit.
Coconut Custard Dessert
3 large eggs
1/2 C. sugar
1/8 t. salt
3 C. whole milk
1 C. (3 oz.) unsweetened dried medium-shred coconut
1/2 t. vanilla
Adjust rack to lower third of oven; preheat oven to 350°F. Pour hot water into a
pan that easily accommodates a 4-cup soufflé dish or charlotte mold. Place the
pan of hot water in the preheating oven.
Mix the eggs with the sugar and salt in a mixing bowl; set a sieve over the
bowl. Set another sieve nearby.
Combine milk and coconut in a 1 1/2-quart heavy-bottom saucepan. Bring just to a
boil; remove from heat. Let coconut steep for about 2 minutes. Pour hot milk
mixture through sieve into egg mixture. Using a rubber spatula, press down on
coconut to extract any remaining milk.
Add the vanilla to the egg mixture, and whisk to combine ingredients. Without
delay, pour the coconut-infused milk mixture through the other sieve into the
soufflé dish. Skim any foam from the top of the mixture. Set the soufflé dish in
the hot-water bath (the water should come halfway up the dish).
Bake for 45 to 50 minutes. To test for doneness, gently shake soufflé dish.
Custard should have a firm wiggle, and blade of a knife should come out clean
when inserted a bit off center into custard. (The custard will continue to bake
after it comes from the oven.) Remove from water bath and place on a wire rack
to cool. Cover and refrigerate until cold and firm.