Guyanese Baked Coconut Custard

Introduction

History

This recipe has been passed down through generations in Guyana and is a favorite among families and friends. The combination of coconut milk and nutmeg gives this custard a unique and tropical flavor that is loved by many.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to beat the eggs well before adding the other ingredients to ensure a smooth and creamy custard.

- Make sure to place the pie dish in a water bath while baking to prevent the custard from curdling or cracking.

- Allow the custard to cool completely before serving to allow it to set properly.

Serving Suggestions

Serve Guyanese Baked Coconut Custard chilled with a sprinkle of nutmeg on top for a refreshing and tropical dessert.

Cooking Techniques

Baking, mixing, beating

Ingredient Substitutions

You can use almond milk or soy milk as a dairy-free alternative.

- Use brown sugar or coconut sugar instead of white sugar for a different flavor profile.

Make Ahead Tips

You can prepare the custard mixture ahead of time and refrigerate it until ready to bake.

Presentation Ideas

Serve the custard in individual ramekins for a more elegant presentation.

Pairing Recommendations

Guyanese Baked Coconut Custard pairs well with fresh fruit like mango or pineapple.

Storage and Reheating Instructions

Store any leftover custard in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Guyanese Baked Coconut Custard contains approximately 250 calories.

Carbohydrates

Each serving of Guyanese Baked Coconut Custard contains approximately 20 grams of carbohydrates.

Fats

Each serving of Guyanese Baked Coconut Custard contains approximately 15 grams of fats.

Proteins

Each serving of Guyanese Baked Coconut Custard contains approximately 6 grams of proteins.

Vitamins and minerals

Guyanese Baked Coconut Custard is a good source of calcium, vitamin D, and iron.

Alergens

This recipe contains eggs and dairy, which may be allergens for some individuals.

Summary

Guyanese Baked Coconut Custard is a rich and creamy dessert that is high in fats and carbohydrates. It is a good source of proteins and essential vitamins and minerals.

Summary

Guyanese Baked Coconut Custard is a delicious and creamy dessert that is easy to make and perfect for any occasion. With its tropical flavors and rich texture, this custard is sure to be a hit with family and friends.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Guyanese Baked Coconut Custard. It was given to me by an old friend of my mother's, Mrs. Singh, who had spent many years living in Guyana and had brought back with her a treasure trove of delicious recipes.

I remember sitting at Mrs. Singh's kitchen table, surrounded by the comforting aromas of spices and coconut, as she meticulously explained each step of the recipe to me. She spoke lovingly of her time in Guyana, of the warm people she had met and the vibrant markets she had visited. As she spoke, I could almost feel myself being transported to that faraway land, where the sun always shone and the air was filled with the scent of exotic spices.

The recipe itself was simple yet intriguing. A rich and creamy custard made with coconut milk and eggs, flavored with nutmeg and vanilla, and baked to golden perfection in a water bath. Mrs. Singh emphasized the importance of using fresh ingredients and taking care to mix everything just right, so that the custard would be smooth and silky.

I was eager to try my hand at making this delectable dessert, and Mrs. Singh kindly let me take a copy of the recipe home with me. As soon as I got back to my own kitchen, I set to work gathering the ingredients and following the instructions to the letter.

The first step was to crack open a fresh coconut and extract the milk, a task that required a bit of patience and skill. But with Mrs. Singh's guidance fresh in my mind, I soon had a bowl full of rich, creamy coconut milk ready to use.

Next, I whisked together the eggs, sugar, and vanilla, then slowly added in the coconut milk, stirring gently to combine. The aroma that wafted up from the bowl was heavenly, a tantalizing mix of sweetness and spice.

I poured the custard mixture into individual ramekins and placed them in a shallow baking dish filled with hot water, as Mrs. Singh had instructed. Then, I carefully transferred the dish to the oven and waited anxiously for the custards to bake.

As the custards baked, my kitchen filled with the delicious scent of coconut and vanilla. I watched through the oven door as the custards slowly began to set, their tops turning a lovely golden brown.

When they were finally done, I took them out of the oven and let them cool before serving. The custards were silky smooth and rich with flavor, the perfect combination of sweet and savory.

I couldn't wait to share my creation with my family, and when they took their first bite, their eyes lit up with delight. They all agreed that the Guyanese Baked Coconut Custard was a new favorite, a dessert that would surely become a staple in our home.

From that day on, the recipe for Guyanese Baked Coconut Custard held a special place in my heart. It was not just a delicious dessert, but a reminder of the time I had spent with Mrs. Singh, learning from her and sharing in her love of cooking.

I am forever grateful to Mrs. Singh for introducing me to this wonderful recipe, and for inspiring me to explore the world of international cuisine. Her gift of the Guyanese Baked Coconut Custard will always be a cherished memory, one that I will pass down to future generations with pride and joy.

Categories

| Coconut Milk Recipes | Custard Recipes | Guyanese Recipes | Guyanese Snacks |

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