Wednesday, January 16, 2008

Not for Jack Nicholson Coconut Custard (Open the substitutions link only when kids are not present!)

For blessed wife and mother, and everyone else.

1 13.5 oz (400 ml) can of coconut milk (NOT lite--real, whole food for real, whole people)
2 eggs
1/4 to 1/3 cup of maple syrup (to taste)
1 tsp. vanilla (REAL vanilla, not imitation...again the real people thing)

With a whisk, combine coconut milk, eggs, maple syrup and vanilla. This could not be more simple! Preheat oven to 350*. Butter 4 ramekins, or one shallow pyrex or other oven-safe dish. Butter--not margarine, not Pam, not vegetable oil. You could use coconut oil, but that's it. No substitutions. Really.

Fill a roasting pan of some sort with about an inch of warm water. Put the pan in the oven, and then put the ramekins, or dish, in the water bath. This bain marie is to prevent the custard from burning. I'm not sure if you need it, but, I've never tried to make a custard without it. Maybe some of you rebels can try making the custard without the water bath and let us all know how it turns out. Malcontents...

Bake the custard for about 20 minutes or until it is set in the center. It may even pull from the sides slightly or just begin to brown a little around the edge.

Cool; serve at room temperature, or chilled. You can serve it plain or with berries or with whipped cream.

1 comment:

Blessed Wife and Mother said...

Oh it is soooooo good! I can grow fat quite quickly on this dish!:) Thanks for posting it for me!

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