- 1 cup unsweetened coconut milk
- 1 cup light cream
- 1/4 cup sugar or NutraSweet Spoonful
- 4 extra-large eggs
- 1 tsp vanilla or coconut extract
- Nutmeg, preferably freshly grated
Adapted from keyingredient.com
Preheat the oven to 325 F. Heat the coconut milk, cream, and sugar in a glass pitcher in the microwave for 5 minutes on high or in a saucepan over medium heat until a skin begins to form on the surface. In a heatproof bowl, whisk together the eggs and extract and, continuing to whisk, add the hot cream in a thin stream. Divide the mixture evenly among six 1/2-cup custard or souffle cups. Dust the tops with nutmeg. Space the cups apart in a shallow pan - or a glass or ceramic casserole for the microwave - and pour water into the pan about a third of the way up to the top of the cups. Bake for 30 minutes or cook on high for about 6 minutes. Do not overcook; the centers should wiggle slightly. After cooling them completely, refrigerate for at least 4 hours before serving.