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.

Serves 6.