I am enmeshed in a sinfully-delicious love affair with baked custard or as the French call them pots de crème (poh duh KREHM). A love affair I hope never ends. Every time I have a few leftover egg yolks on hand my mind wanders to these charming little delights that are so easy to make yet yield tremendous results.
Egg yolks, sugar and vanilla extract are whisked together while coconut milk and heavy cream warm on the stove. The two are combined along with lemon zest and coconut flakes then poured into individual ramekins to slow bake in a bain marie. After a thorough chilling, they are ready to eat.
The custard is light in texture and silky smooth with pervasive bits of sweet, chewy coconut flakes. The coconut forms a caramelized crust over top that is delectable. Everyone who ate them reported back and the first thing they mentioned was the crust. Breaking through it into the soft custard underneath is like a divine intervention.
In all seriousness, if you’ve never made these before I’m insisting you do!
Then report back.
A light and silky smooth custard with pervasive bits of sweet, chewy coconut flakes!
- Preheat oven to 325 degrees F. In a large heat proof bowl whisk yolks, sugar and vanilla extract together.
- In a medium saucepan heat coconut milk, heavy cream and lemon zest on medium heat, when it just starts to simmer remove from heat.
- Drizzle a 1/2 cup of the warm mixture into the eggs slowly to temper them, whisking the entire time, then whisk the egg mixture into the remaining warm milk. Stir in 1 cup coconut flakes.
- Put 4-5 small 1/2 cup-sized ramekins (or canning jars) into a large baking pan making sure there is space between each one. Fill pan with warm (not boiling) water to reach half way up side of ramekins. Divide custard batter evenly between them. Sprinkle coconut over tops.
- Bake 45-55 minutes or until custard is set in the middle. Remove from pan, cool on wire racks, chill completely before serving.