Coconut Milk Lime Custard

This is a baked custard, think modified creme brulee or flan.  It has a very tropical, light, summery flavor – just right for any time of year, right?

Coconut Milk Lime Custard

  • 2 cups (1 can) coconut milk
  • zest and juice of 1 large or 4 small (key limes)
  • 3 Tbs sugar
  • 2 Tbs butter plus some for greasing
  • 6 eggs

Put the coconut milk, juice, zest and sugar into a small sauce pot.  Heat over medium then simmer for 2 minutes.  Add the butter, stir until melted.  Meanwhile, heat oven to 300 degrees.  Into a bowl crack all 6 eggs then whisk until they are well mixed and frothy.  Temper the hot coconut milk into the cold eggs by whisking in several tablespoons, one at a time.  Then slowly pour the remaining hot milk into the eggs, whisking all the time.  Butter either individual shallow ramekins or a large shallow baking dish.  Pour the custard into the dish/es.  Put the dish/es into a larger baking pan and put in the oven.  Fill the second baking pan with water ’till at least halfway up the custard dish/es.  Bake 35 minutes then check to see if it is set.  If so, remove from oven, cool and refrigerate.  If not, cook another 10 minutes then check again.  Eat cold – top with whipped cream, grated coconut, berries, powdered sugar, etc.

Savory All-Purpose Dough

Ok, here is a delicious and easy oil based dough you can use for making savor stuffed cookies (think hamentaschen stuffed with a feta/onion blend), crispy crackers, pot pie, rustic hand-folded pies, more and more and more.  Try it, see what you can make with it.

All-Purpose Dough

  • 3 eggs
  • 1/2 cup oil
  • 1 Tbs kosher salt
  • 1 Tbs dry dill
  • 2 tsp ground black pepper
  • 1 1/2 cups whole wheat flour
  • 1/2 – 3/4 white flour
  • 1 tsp baking powder

Beat the eggs and oil.  Add in the salt, dill, and pepper.  Mix in the flour and powder until you have a well mixed dough.  Set aside, well-wrapped, for at least half an hour  before shaping it for your choice of uses.  You can refrigerate it overnight, too, just set out for half an our before using.  Roll the dough thinish, shape, fill, sprinkle, whatever, and bake.