Thursday, November 2, 2017

Coconut Custard

4 eggs
1 can coconut milk
3 T. maple syrup
1 tsp. vanilla
pinch salt

Whisk all ingredients together. Pour into 6 ramekins, placed in a 9x13 glass pan. Pour very hot water around the sides to fill up the pan about 3/4 full to make a water bath. Bake at 325 degrees for 1 hour.

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