Baked Coconut Custards
1/4 cup sugar
1 cup 1% low-fat milk
1/2 teaspoon coconut extract
2 tablespoons frozen reduced-calorie whipped topping, thawed
2 tablespoons flaked sweetened coconut - toasted
Combine sugar and egg in a bowl, and stir with a wire whisk until well- blended.
Heat milk over medium-low heat in a small heavy saucepan to 180ºF. or until tiny
bubbles form around edge (do not boil). Gradually add hot milk to egg mixture,
stirring constantly with a wire whisk; stir in extract.
Divide the mixture evenly between 2 (6-ounce) custard cups. Place cups in a
baking pan, and add hot water to pan to a depth of 1-inch.
Bake at 325ºF. for 1 hour or until almost set (center will not be firm, but
custard will set up as it chills).
Remove cups from pan, and let cool. Cover and chill. Top each serving with 1
tablespoon whipped topping; sprinkle with 1 tablespoon toasted coconut.
Yield: 2 servings.
Per Serving (excluding unknown items): 245 Calories; 10g Fat (35.6% calories
from fat); 7g Protein; 33g Carbohydrate; trace Dietary Fiber; 115mg Cholesterol;
Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other
NOTES: Try preparing the custards the night before. Just before serving, simply
add whipped topping and coconut.