Baked Coconut Custards Recipe
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Baked Coconut Custards

1/4 cup sugar
1 egg
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. Set aside.

Heat milk over medium-low heat in a small heavy saucepan to 180F. 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 325F. 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; 96mg Sodium.
Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES: Try preparing the custards the night before. Just before serving, simply add whipped topping and coconut.

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