1 cup low-fat milk
1/3 cup instant nonfat dry milk powder
1 tablespoons Stevia sugar or 2 tablespoons granulated sugar
1 teaspoon coconut extract
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoon + 1 teaspoon shredded sweetened coconut, toasted until golden
1. Preheat oven to 350 F. Spray four 6 ounce custard cups with nonstick cooking spray.
2. In medium saucepan, combine milk, milk powder. sugar and coconut extract. Cook over medium-high heat, stirring frequently, 3-4 minutes, until mixture boils and sugar is dissolved.
3. In medium bowl, with whisk, beat eggs until light; gradually whisk in hot milk mixture and vanilla extract. Fill each prepared custard cup with one-fourth of the custard mixture; sprinkle each with 1 teaspoon coconut.
4. Arrange cups in medium shallow pan; pour hot water (not boiling) halfway up side of pan.
5. Bake 20-25 minutes, until custards are set , or a knife inserted in center comes out clean. Cover and refrigerate until chilled.
Yields: 4 Servings
