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.