My Nan used to make baked egg custards quite a lot, I have vivid memories of visiting her early in the morning, usually before school, and the egg custard with it's grated nutmeg topping would already be done, sitting in its little buttered, enamel dish, ready for baking when the wood fired oven was up to heat.
Funnily enough, I can't remember Mum ever making one, maybe Dad wasn't a fan, in fact, just thinking about it now, I can't remember ever eating one for dessert when I was a child. I have made a few baked egg custards over the years and when I found this recipe amongst my late MIL's diary's, I thought it sounded wonderful.
I haven't given an exact amount for the shredded coconut, as there wasn't a quantity listed on the original recipe, I guess it comes down to the size of the baking dish you use, I just kept sprinkling the coconut over until it was totally covered.
Adding coconut to the top of the egg custard adds gorgeous flavour and of course texture, chewy, golden coconut sitting on top, just set, velvety custard. MMM, so good. I served ours warm, with ice-cream, but it is just lovely as it is.
The simple ingredients for Coconut Baked Egg Custard, clockwise from left-
3 eggs, 570 ml of milk, shredded coconut, 1/4 cup of white sugar
In a medium sized bowl, whisk the eggs and sugar together until light and fluffy
Now whisk in the milk
Pour into a buttered dish and liberally sprinkle over shredded coconut. Fill a high sided roasting pan with cold water so that it comes up about half way on your baking dish of choice. You will cook this baked custard in a Bain Marie
Bake for about an hour in a 150 C oven, turning heat down to 130 C as the custard starts to set, checking for doneness at the 50 minute mark. It should be just set with a golden top.
I made this baked custard to use up some milk I had frozen in the freezer, I want to start eating down our freezer, using up all the bits and bobs hiding there.
Over to you, are you a fan of old fashioned, baked egg custards?
Have a lovely day
💕Fi
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