This recipe for Baked Coconut Custard, by Jean DeSchane, is from Fabulous Foods,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 eggs 1/2 c. sugar 1/4 tsp. salt 1 qt. scalding hot milk 1 tsp. vanilla 1 c. shredded coconut
Beat eggs slightly in large mixing bowl. Add sugar and salt. Pour scalding milk slowly into egg stirring until sugar dissolves. Add vanilla and coconut. Pour into 2 quart dish. Put dish in pan of shallow water. Bake at 325 degrees for 30 minutes or until knife comes out clean. Serve very cold.
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