This is the much requested recipe which I used for the coconut pot de cremes. You can tailor this custard to suit any other flavor you wish. I particularly treasure this recipe because it makes the silkiest custard, owing to the large number of egg yolks used.
Freely adapted from Better Homes and Gardens
(take a look at the cover of this book in this post ).
Serves about 4, but that will depend on your baking dishes
1 cup Carnation Coco Evap
1 cup canned coconut cream or coconut milk, if you prefer a lighter custard
5 egg yolks, slightly beaten
1/3 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Preheat oven to 325 degrees F. Get a large roasting pan or a 9x13 Pyrex glass pan, add water about an inch up the sides and place pan inside the oven. The water will heat up as the oven preheats. This will be your water bath.
Heat Coco Evap and coconut cream in a small heavy saucepan over medium-low heat just until bubbly or you can heat up the liquid in a 4-cup glass measuring cup in the microwave at full power just until bubbles appear around the edges.
Combine the slightly beaten egg yolks, 1/3 cup sugar, vanilla, and salt in a medium mixing bowl. Using a silicone spatula, slowly stir the hot cream into the egg mixture. Most people will use a whisk but I find it creates tiny bubbles which have to be strained out later on. For an even finer custard, strain the custard mixture into another bowl. (It's these simple techniques however, that spell the difference between a good and great dessert.)
Grease about 6 4-oz ramekins or pot de creme cups. Pour custard mixture evenly into the prepared dishes. Carefully place the dishes into the now-hot water bath.
Bake for 18 to 24 minutes or until a knife inserted near the center of each dish comes out clean. These times are only approximate as baking times will change depending on the depth of the dish used and baking temperature.
Remove dishes from pan. Let cool slightly and then serve warm (my preference). Or you can serve the custards chilled.