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Ingredients
- 1 cup low fat milk
- 1/3 cup instant non fat dry milk powder
- 2 tablespoons sugar
- 1 teaspoon coconut extract (or vanilla, rum, banana, etc)
- 2 eggs
- 1/2 teaspoon vanilla extract
- 4 teaspoons toasted coconut
Details
Servings 4
Preparation
Step 1
1. Preheat oven to 350. Spray 4 custard cups with nonstick cooking spray.
2. In a medium saucepan combine the milk, dry milk, sugar and coconut extract; cook , stirring frequently, until the mixture boils and sugar dissolves.
3. In medium bowl, whisk the eggs until light; gradually pour the hot milk mixture and the vanilla. Pour into custard cups and sprinkle with coconut. Place the cups in a shallow posting pan; pour hot water half way up the cups. Bake until custards are set, about 20-25 minutes. Refrigerate, covered, until chilled.
Notes: - Easy and delicious! Used almond extract instead of coconut and fat-free milk. Makes enough for 4 servings in the SMALL ramekins, but only 2 in the regular-sized.
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