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.

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