Coconut Custard

Recipe 1:

For 4 servings, you will need:

4 eggs
1/4 c. brown sugar, packed
1 1/2 c. coconut milk (recipe follows)
3/4 c. evaporated milk
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
pinch of ground cloves
1/4 tsp. rare essence or almond extract
shredded coconut for garnish


Coconut Milk: Heat 2 1/2 cups whole milk. Add 2 cups flaked or shredded coconut. Simmer for 10 minutes. Pour into blender container and whirl at highest speed until coconut is finely ground. Strain through several layers of cheesecloth into measuring cup. You should have 1 1/2 cups.
Beat eggs until whites are no longer stringy. Add sugar and coconut milk, stirring until sugar is dissolved. Blend in evaporated milk, cardamom, mace, cloves and flavoring. Strain mixture through fine wire meshed strainer into 4 individual 6 ounce custard cups or heatproof dessert dishes. Place cups in baking dish. Fill with boiling water halfway up. Bake at 325 degrees for 1 hour and 15 minutes or until a knife inserted in the center comes out clean. Cool, cover and chill. Garnish with shredded coconut and ground mace.

Recipe 2:

(Quindins de Coco)

1 cup sugar
1/2 cup water
2 tablespoons butter or margarine, melted
4 tablespoons fresh coconut, finely grated
6 eggs yolks, beaten
12 custard cups

In a small pan, combine the sugar and the water and cook over a low heat until it spins a thread, stirring occasionally. Add the butter. Cool. Mix the coconut and eggs yolks and add to the syrup, stirring well with a wooden spoon. Pour into small, individually buttered custard cups and put in a 9x13 inch pan, containing 1 inch of hot water and bake in a 350 degree oven for 40 minutes. The top of each custard should be light brown in color . Let cool, then place upside down in white paper baking cups. When turned over, the bottom should have a tender, jelly-like consistency. Makes 10-12.

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