5 minutes to assemble
25-35 minutes to cook
Total time: 40-50 minutes
- 1-13.5 oz can plus 1 cup Coconut Milk
- 3/4 cup sugar, divided
- 6 large egg yolks
- 1/2 teaspoon coconut extract
1.Preheat oven to 325°F.
2.In a large bowl, whisk 1/2 cup of sugar, egg yolks and coconut extract together very well.
3.In a medium saucepan, bring Coconut Milk just barely to a boil. Slowly pour a thin stream of hot liquid into egg yolk mixture, whisking constantly.
4.Pour custard into six, 6 or 8 ounce oven proof custard cups. Place cups in a water bath. To make a water bath: pour hot water into a pan that holds the custard cups and has high enough sides to allow water to reach 1/2 way up sides of cups.
5.Bake 25-35 minutes, until the custard is just set or reaches 160°F on a meat thermometer. Remove custard cups to a wire rack. Don’t overcook. If no meat thermometer, test by inserting a thin knife near middle of custard. If knife pulls out clean than the custard is done. Allow to cool. Cover and refrigerate overnight.
6.Prior to serving, sprinkle each custard cup evenly with 1-2 teaspoons of sugar. Place on baking sheet and broil, rotating pan until the sugar lightly browns. Be careful not to allow the sugar to burn.
TEST KITCHEN TIP:
Watch cooking times. Over baking custard causes the egg proteins to shrink, releasing liquid and giving a curdled, porous texture instead of a smooth and creamy one.