Portuguese coconut custards PDF Print E-mail

Portuguese Coconut Custards

Makes 10.

2 tablespoons cornstarch
1 cup milk
1 cup flaked coconut
3 large eggs
1 cup granulated sugar
2 tablespoons unsalted butter, melted
1/4 teaspoon lemon extract

Preheat the oven to 375 degrees F (190 degrees C). Adjust the rack to middle position. Line a 12-cup muffin tin with 10 foil cupcake papers.

Dissolve the cornstarch in 1/4 cup of the milk; set aside.

In a food processor fitted with a metal blade shred the coconut flakes for 30 seconds.

In a large mixing bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon extract, stirring well after each addition. Ladle the custard into the paper cups, filling to 1/4 inch from the top. NOTE: Make sure to stir frequently to keep the coconut well distributed.

Bake for 25 to 30 minutes or until the coconut is nicely toasted.

Cool completely in the tin before serving.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
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