Ingredients
- Custard
- 4 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- Pinch of salt
- 2 teaspoons coconut extract
- 1 3/4 cups whole milk
- 1/2 cup lightly toasted sweetened coconut
- Mounds Chocolate Sauce
- 3/4 cup heavy cream
- 2 tablespoons granulated sugar
- 4 snack-size Mounds bars, coarsely chopped
- 1/4 cup dark chocolate, chopped (60 percent to 72 percent cacao)
- Garnish
- 3 snack-size Mounds bars, chilled, then cut into small pieces
- 1/4 cup lightly toasted coconut
Preparation
Step 1
Position a rack in the center of the oven and preheat to 350 degrees.
Coat 6 (3-inch-wide) ramekins (or other small baking dishes) with cooking spray and place on a baking sheet.
In a large bowl, whisk all custard ingredients except toasted coconut until smooth. Sprinkle the bottoms of the ramekins with the 1/2 cup toasted coconut. Divide the custard evenly among the ramekins. Bake for 25 minutes, or until golden brown and puffy. Cool on a rack.
To make the chocolate sauce, place heavy cream in a small heavy-bottomed saucepan over medium heat. Bring to a simmer (tiny bubbles should appear around the edges). Whisk in the sugar, chopped Mounds bars and chopped chocolate until creamy. It will be slightly bumpy because of the coconut in the candy. Remove from heat.
Custards can be served either at room temperature or slightly chilled. Invert each custard onto a serving plate. Drizzle with chocolate sauce, and garnish with candy pieces and toasted coconut.
Leftover chocolate sauce can be stored in an airtight container in the refrigerator for several days. The sauce will thicken after having been refrigerated, so before using, slowly re-heat, adding teaspoonfuls of heavy cream to thin it out as necessary.