Coconut Custard 1
Ingredients
2-3/4 C. skim milk, scalded
6 eggs, or egg substitute to equal 6 eggs
artificial sweetener to equal 1/2 C. sugar
1/4 tsp. salt
1 tsp. vanilla
3/4 C. unsweetened coconut
nutmeg, as desired
Cooking Instructions
Combine eggs, sweetener, salt, and vanilla in a large mixing bowl; blend well. Slowly add the scalded milk, and beat slightly. Mix coconut in gently. Pour into a lightly buttered 8-inch baking dish, and sprinkle top with nutmeg. Bake 5 minutes at 450 degrees F. Reduce heat to 350 degrees F. for an additional 15 minutes. Silver knife inserted in center will come out clean when done. Custard can be used in a pie shell.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)