Search
Recipes Search-Header
Search
Recipes Search-Header
Custards

Coconut Meringue Custards Recipe

USE_Coconut-Meringue-Custards

Cook Time: 24 Minutes

Total Time: 49 Minutes

Rating:
Click to rate this recipe!
[Total: 0 Average: 0]
Share:
USE_Coconut-Meringue-Custards

Ingredients

Custard:

  • ½ C. shredded unsweetened coconut
  • 1 C. sugar
  • ½ C. Clabber Girl® Corn Starch
  • 3 C. milk
  • 2 eggs, beaten
  • 2 egg yolks, beaten
  • 1 tsp. Spice Islands® Pure Vanilla Extract

Meringue:

  • 2 egg whites
  • ¼ tsp. Spice Islands® Cream of Tartar
  • ¼ C. sugar
  • 2-3 Tbsp. shredded, unsweetened coconut

Directions

  1. For the custard, place six 4-ounce ceramic ramekins on a baking sheet. Preheat the oven to 300°F.
  2. Spread the ½ cup of coconut on a separate small baking sheet or cake pan. Toast in the oven, stirring occasionally, until golden brown, about 10 – 15 minutes. Remove from the oven, and increase the oven temperature to 325°F.
  3. Place the sugar and cornstarch in a heavy 2-quart saucepan. Gradually whisk in the milk, making sure that the corn starch dissolves. Whisk in the eggs and egg yolks, mixing well until they are thoroughly incorporated. Heat over medium, stirring constantly with a heat proof rubber spatula or wooden spoon, until bubbles appear.
  4. Remove from the heat and scrape the pan with the spatula, and whisk again until smooth.
  5. Return to the heat and cook for 1 minute. Remove from the heat and add the vanilla.
  6. Strain the mixture to remove any cooked egg bits and stir in the coconut.
  7. Divide the hot custard evenly in the six ramekins. Cover with plastic wrap while you prepare the meringue.
  8. To make the meringue, place the egg whites in a dry and grease-free glass or metal bowl. Beat the egg whites on medium speed with a hand-held or free-standing electric mixer until frothy.
  9. Add the cream of tartar and beat until soft peaks form. Gradually beat in the sugar and continue whipping the egg whites until they are stiff, but not dry.
  10. Divide the meringue evenly over the custards, making sure you cover the entire top, adhering the meringue to the rim of the ramekin.
  11. Sprinkle with the shredded coconut. Bake 8 minutes or until lightly browned on top. Refrigerate for several hours before serving.

Coconut Meringue Custards Recipe

USE_Coconut-Meringue-Custards

Cook Time: 24 Minutes

Total Time: 49 Minutes

Ingredients

Custard:

  • ½ C. shredded unsweetened coconut
  • 1 C. sugar
  • ½ C. Clabber Girl® Corn Starch
  • 3 C. milk
  • 2 eggs, beaten
  • 2 egg yolks, beaten
  • 1 tsp. Spice Islands® Pure Vanilla Extract

Meringue:

  • 2 egg whites
  • ¼ tsp. Spice Islands® Cream of Tartar
  • ¼ C. sugar
  • 2-3 Tbsp. shredded, unsweetened coconut

Directions

  1. For the custard, place six 4-ounce ceramic ramekins on a baking sheet. Preheat the oven to 300°F.
  2. Spread the ½ cup of coconut on a separate small baking sheet or cake pan. Toast in the oven, stirring occasionally, until golden brown, about 10 – 15 minutes. Remove from the oven, and increase the oven temperature to 325°F.
  3. Place the sugar and cornstarch in a heavy 2-quart saucepan. Gradually whisk in the milk, making sure that the corn starch dissolves. Whisk in the eggs and egg yolks, mixing well until they are thoroughly incorporated. Heat over medium, stirring constantly with a heat proof rubber spatula or wooden spoon, until bubbles appear.
  4. Remove from the heat and scrape the pan with the spatula, and whisk again until smooth.
  5. Return to the heat and cook for 1 minute. Remove from the heat and add the vanilla.
  6. Strain the mixture to remove any cooked egg bits and stir in the coconut.
  7. Divide the hot custard evenly in the six ramekins. Cover with plastic wrap while you prepare the meringue.
  8. To make the meringue, place the egg whites in a dry and grease-free glass or metal bowl. Beat the egg whites on medium speed with a hand-held or free-standing electric mixer until frothy.
  9. Add the cream of tartar and beat until soft peaks form. Gradually beat in the sugar and continue whipping the egg whites until they are stiff, but not dry.
  10. Divide the meringue evenly over the custards, making sure you cover the entire top, adhering the meringue to the rim of the ramekin.
  11. Sprinkle with the shredded coconut. Bake 8 minutes or until lightly browned on top. Refrigerate for several hours before serving.

Popular Recipes

Here are other baking recipes we think you might like to try.