Recipe for cooking portuguese coconut custards
Recipes from Spain and Portugal :: Spanish and Portuguese Desserts
Makes 10.
2 Tbsp. cornstarch
1 c. milk
1 c. flaked coconut
3 large eggs
1 c. sugar
2 Tbsp. unsalted butter, melted
1/4 tsp. lemon extract
Preheat the oven to 375 degrees fahrenheit (190 degrees C). Adjust the rack to middle position. Line a 12-c. muffin tin with 10 foil c.cake papers.
Dissolve the cornstarch in 1/4 c. of the milk; set aside.
In a food processor fitted with a metal blade shred the coconut flakes for 30 seconds.
In a large mixing bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon extract, stirring well after each addition. Ladle the custard into the paper c., filling to 1/4 in. from the top. NOTE: Make sure to stir frequently to keep the coconut well distributed.
Bake for 25 to 1/2 an hour or until the coconut is nicely toasted.
Cool completely in the tin before serving.
