Search thousands of recipes reviewed by home cooks like you.

Three Milks Coconut Custard

Three Milks Coconut Custard

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
EMERALDCITYJEWEL

EMERALDCITYJEWEL

I needed to use up some milk and eggs one day and came up with this custard. I tried replacing the almond extract with amaretto liquor and it was mighty good too. You can adjust the flavorings to suit your taste but don't go over board on the almond - it is a pretty strong flavoring. And don't skip the water bath!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the buttermilk, coconut milk, milk, water, and eggs. Blend with an electric mixer just until smooth. If you over mix, bubbles will form on the surface of the custard. Stir in the white sugar, brown sugar, salt, vanilla extract, coconut extract, and almond extract. Pour into 8 custard cups or ramekins.
  3. Place the custard filled dishes onto a baking sheet with tall sides, or in a casserole dish. Place the dish in the oven, and fill with hot water so that it comes halfway up the sides of the custard dishes.
  4. Bake for about 40 minutes in the preheated oven, checking the water level occasionally so it doesn't dry out. The custard is done when a knife inserted into the center comes out clean. Remove ramekins from the water bath as soon as they are done, or they will continue to cook. You can leave the water bath in the oven until it cools off for safer removal.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Chamomille
13

Chamomille

5/4/2009

This was excellent. The custard set very well. I didn't have butter milk so I just added a little extra coconut milk and regular milk. I like almond flavouring, so I used the full amount, but I found it overpowered the coconut flavour. Tasted like a great almond custard.

Bev
7

Bev

4/16/2007

The flavor was very good, but it was to watery. If I make it again I'm going to try it without the cup of water.

DRCLAIR
4

DRCLAIR

5/9/2006

You could even skip the extracts, except vanilla, and get a great custard!!

More reviews

Similar recipes

ADVERTISEMENT