Last night’s dinner
We had leftover chicken and pork as well as, lots of extra fresh vegetables so tonight we had thai noodles with cashews on the top. So good and great as leftovers.
My father-in-law was telling us a story about a coconut custard that he had during the war when he was stationed in Burma. I can’t get the idea out of my head and I’m hoping that this will be the recipe that fits his memory.
We are lucky enough to have in back at a our house tonight as he is arriving home from England.
8 large eggs
3/4 cup brown sugar
16 ounce can coconut milk
1/2 teaspoon vanilla
3 tablespoons coconut
How to make it
Preheat oven to 325.
Combine eggs and sugar in bowl then using whisk blend until creamy.
Slowly whisk in coconut milk then vanilla.
Strain and pour into eight ramekins.
Place ramekins in water bath with water 3/4 way up sides of ramekins.
Bake 45 minutes then remove and allow to cool completely.
Spread coconut on sheet pan and place in oven until lightly toasted about 5 minutes.
Spread coconut on custard right before serving.