Coconut and almond custard
Indulge in the creamy delight of a Coconut and Almond Custard! Made with rich coconut milk, sweetened with a touch of sugar, and perfectly balanced with eggs and crunchy almonds, this easy-to-follow recipe promises a luscious dessert that's both satisfying and irresistibly exotic. Perfect for a cozy night in or a special treat for guests!
- 09 Apr 2024
- Cook time 20 min
- Prep time 5 min
- 4 Servings
- 4 Ingredients
Indulge in a creamy, nutty dessert that's perfect for any occasion with this Coconut and Almond Custard recipe. This delightful treat combines the richness of coconut milk with the subtle crunch of almonds, creating a harmonious blend of flavors that's sure to impress family and friends. Whether you're hosting a dinner party or just craving something sweet, this custard is a must-try.
Ingredients:
Instructions:
Preheat your oven to 325°F (160°C).
- In a medium-sized mixing bowl, whisk together the coconut milk and sugar until the sugar is fully dissolved.
- Crack the eggs into a separate bowl and beat them lightly. Gradually add the beaten eggs to the coconut milk mixture, whisking continuously to ensure a smooth and even mixture.
- If not already toasted, chop the almonds into small pieces.
- Place the chopped almonds in a dry pan over medium heat. Stir frequently until they are lightly golden and fragrant, about 3-5 minutes. Be careful not to burn them.
- Once toasted, let them cool for a few minutes.
- Add the toasted almonds into the custard mixture and stir gently to combine.
- Pour the custard mixture into individual ramekins or a baking dish. Place the ramekins in a larger baking dish or roasting pan.
- Fill the larger baking dish with hot water until it reaches halfway up the sides of the ramekins. This ensures even cooking and prevents the custard from curdling.
- Carefully place the baking dish in the preheated oven. Bake for 40-45 minutes or until the custard is set but still slightly jiggly in the center.
- Check the custard by inserting a knife or toothpick into the center; it should come out clean or with just a slight residue.
- Remove the custard from the water bath and let it cool to room temperature.
- Once cooled, refrigerate for at least 2 hours before serving. This helps the custard set completely and enhances the flavors.
- Optionally, sprinkle extra toasted almonds on top before serving for added crunch and visual appeal.
Tips:
- Use full-fat coconut milk for the creamiest texture and richest flavor.
- Toast the almonds before adding them to enhance their nutty flavor and provide extra crunch.
- For a smoother custard, strain the mixture through a fine sieve before baking.
- Avoid over-baking as it can cause the custard to curdle. It should still have a slight jiggle in the center when done.
- Let the custard cool completely before serving to allow the flavors to meld together.
- For added flavor, you can sprinkle a pinch of cinnamon or nutmeg on top before serving.
With just a handful of ingredients and straightforward steps, this Coconut and Almond Custard is an easy yet elegant dessert that anyone can make. Rich, creamy, and with a delightful hint of almond, it's the perfect way to end any meal on a sweet note. So go ahead, give it a try, and enjoy the wholesome goodness of homemade custard.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 410kcal | 16% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 3.47g | 9% |
| Sugar 20g | 21% |
| Fat | |
| Fat 33g | 40% |
| Saturated 24g | 85% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 44ug | 5% |
| Choline 100mg | 18% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 1.15mg | 7% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 3.22mg | 4% |
| Vitamin E 2.36mg | 16% |
| Vitamin K 0.19ug | 0% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.38mg | 0% |
| Iron, Fe 2.59mg | 24% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 390mg | 11% |
| Selenium, Se 16ug | 28% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 1.32mg | 12% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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