Orange-Coconut Custard Recipe



2 medium oranges
1 cup milk
3 large eggs
3 large egg yolks
1/4 cup granulated sugar
15- ounce can coconut cream
1 cup shredded coconut
additional zest to garnish (optional)


Preheat oven to 350 degrees.

With a vegetable peeler, remove the zest from the oranges in long strips. Reserve the oranges.

Place the zest in a small, heavy saucepan with the milk and heat over medium-low heat until it is steaming hot. Remove from heat. Do not let mixture boil.

In a mixing bowl, whisk together the eggs, egg yolks and sugar, beating until frothy. Add the coconut cream, whisking to mix well.

Remove the zest from the milk and discard. Add the hot milk to the mixing bowl in a stream while whisking. Strain the mixture and reserve.

Take the reserved oranges and, with a sharp paring knife, remove the white pith and cut just through the membranes and into the fruit.
Spiral down and around the fruit as if peeling an apple. Insert the knife next to the dividing membranes and pop out each section.
Remove the seeds and coarsely chop the fruit. Divide the pulp among each of eight 6-ounce custard cups.
Fill the cups 3/4 full with the custard mixture and sprinkle 1 tablespoon of shredded coconut on the top of each cup. Place the custard cups in a baking pan large enough to hold them. Fill with hot water to half the depth of the cups. Cover the pan with foil and bake the custard for 50 to 55 minutes or until et. Serve warm, or cool and refrigerate a couple of hours or overnight before serving. Garnish with zest if desired.

YIELD: 8 servings
Preparation time: 1 hour 30 minutes, set overnight


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