Rating: 3 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3

I needed to use up some milk and eggs one day and came up with this custard. I tried replacing the almond extract with amaretto liquor and it was mighty good too. You can adjust the flavorings to suit your taste but don't go over board on the almond - it is a pretty strong flavoring. And don't skip the water bath!

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • In a large bowl, combine the buttermilk, coconut milk, milk, water, and eggs. Blend with an electric mixer just until smooth. If you over mix, bubbles will form on the surface of the custard. Stir in the white sugar, brown sugar, salt, vanilla extract, coconut extract, and almond extract. Pour into 8 custard cups or ramekins.

  • Place the custard filled dishes onto a baking sheet with tall sides, or in a casserole dish. Place the dish in the oven, and fill with hot water so that it comes halfway up the sides of the custard dishes.

  • Bake for about 40 minutes in the preheated oven, checking the water level occasionally so it doesn't dry out. The custard is done when a knife inserted into the center comes out clean. Remove ramekins from the water bath as soon as they are done, or they will continue to cook. You can leave the water bath in the oven until it cools off for safer removal.

Nutrition Facts

131 calories; protein 4.5g; carbohydrates 15.2g; fat 6g; cholesterol 94.8mg; sodium 133.8mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
05/04/2009
This was excellent. The custard set very well. I didn't have butter milk so I just added a little extra coconut milk and regular milk. I like almond flavouring so I used the full amount but I found it overpowered the coconut flavour. Tasted like a great almond custard. Read More
(15)

Most helpful critical review

Rating: 1 stars
04/16/2007
The flavor was very good but it was to watery. If I make it again I'm going to try it without the cup of water. Read More
(7)
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
05/04/2009
This was excellent. The custard set very well. I didn't have butter milk so I just added a little extra coconut milk and regular milk. I like almond flavouring so I used the full amount but I found it overpowered the coconut flavour. Tasted like a great almond custard. Read More
(15)
Rating: 1 stars
04/16/2007
The flavor was very good but it was to watery. If I make it again I'm going to try it without the cup of water. Read More
(7)
Rating: 4 stars
05/09/2006
You could even skip the extracts except vanilla and get a great custard!! Read More
(5)
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Rating: 1 stars
03/07/2006
This was terribly disappointing. Perhaps I didn't beat the mixture long enough for the eggs to work (being afraid of the "little bubbles" at the surface) but after an hour and a half in the oven this still was not cooked. Read More
(4)
Rating: 4 stars
11/30/2009
We loved this quick & easy dessert. Read More
(3)
Rating: 1 stars
04/13/2010
Followed the recipe exactly. The custard DID NOT SET UP! It became a watery mess even after i kept cooking it. I will not be trying this again. Read More
(3)
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Rating: 5 stars
04/06/2020
I made it but I changed the recipe: I used 2 cups of heavy cream, 1 can of condensed milk, coconut in a can in heavy syrup, vanilla extra, 5 eggs, and no almond extract. Read More