This is not egg custard with toasted coconut in it, which is very very good and a future post as well. See in todays world people have forgotten about homemade custards, as they have become accustom to pouring the contents from a box into a bowl or making cook and server custard or pudding. Homemade is basically the same as cook and serve, however there you do it from your cupboards or pantry and not a box.
TO TOAST COCONUT
Heat oven to broiling, place about a cup of coconut on the ungreased baking sheet, spread coconut out evenly, place under the broiler,
Note: DO NOT WALK AWAY, KEEP YOUR EYE ON THE COCONUT, LEAVE THE OVEN DOOR AJAR, DO NOT TALK ON THE PHONE, DO NOT GO FOR A WALK, LEST YOU END UP WITH BLACKEND COCONUT! THIS WILL ONLY TAKE 2 MINUTES TO TOAST.
Remove from oven and let cool on baking sheet.
4 Cups Milk, (whole milk, low fat, skim, half and half) milk with some fat in will be creamier, I sometimes will use 2 –3 cups 1/2 and 1/2 and rest water, this actually makes it more like whole milk
1/3 – 1/2 cup Sugar (I make with less sugar as milk has lactose a natural sugar) however you can add more sugar it is personal preference.
4 Egg Yolks (Beaten)
1 Tablespoon Cornstarch or Clear Jel, dissolved in 2 Tablespoons cold water
2 Tablespoons Butter
1 Teaspoon Vanilla
I generally gently heat my milk (you can use whole milk, half and half, or skim) you will not get the nice creamy results with skim or fat free milk as the others. I heat the milk on medium heat while I am getting the other things together, DO NOT boil the milk. when it is getting foam on the top it is getting to be scalded.
I separate 1 egg per cup of milk used, egg white can be used in other things. I put the yolks in a bowl and beat with a fork or whisk. add the sugar and stir into the yolks. You will want to take some of the hot scalded milk and add to the egg mixture in the bowls and stir constantly until well blended (not doing so will allow the egg to cook) Not good!
I also take about 1 tablespoon cornstarch or clear jel (a modified cornstarch) sold in bulk food stores. and mix it with some cold water about a tablespoon or two. and then stir that into the egg sugar mixture, then pour all into the scalded milk stirring constantly in several minutes will start to thicken, allow to cook for a minute or two, Stir in most of the toasted coconut, two tablespoons butter and about a teaspoon of vanilla, stir until smooth, and pour into serving glasses, individual bowls or a larger serving bowl and allow to cool,
You can at this point cover the top gently with waxed paper or plastic wrap laying it on the surface of the custard this keeps custard from forming a skin on the top
When ready to serve sprinkle toasted coconut on the top and serve.
These custards can also be poured into baked pie crusts for custard pies.
This recipe before the coconut is added is the base recipe, from this you can have plain vanilla, add some coco or chocolate, use brown sugar in place of white sugar for butterscotch custard.
Homemade custards are great served with cakes, or with fresh fruit on top or plain in a bowl by themselves.