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Akasha's Coconut Meringue Custard

Ingredients

Custard

 

½ cup shredded unsweetened coconut

⅔ cup sugar

⅓ cup cornstarch

3 cups Silk® Soymilk Plain

2 large eggs

1 teaspoon pure vanilla extract

 

Coconut Meringue Topping

 

2 egg whites

¼ teaspoon cream of tarter

¼ cup sugar

¼ cup shredded unsweetened coconut

Instructions

To make the custard, have ready six 4-ounce ceramic ramekins and preheat the oven to 300˚F.  Spread the coconut over a small baking sheet or cake pan.  Place in the oven and toast, stirring occasionally, until golden brown, 5-10 minutes.  Remove from the oven and increase the oven temperature to 325˚F.

 

Place the sugar and cornstarch in a heavy 2-qt. saucepan.  Gradually whisk in the soy milk until the cornstarch dissolves.  Whisk in the eggs until thoroughly incorporated.  Place over medium heat and bring the mixture to a simmer, stirring constantly with a heatproof rubber spatula or wooden spoon.  Remove from the heat, scrape the pan with the spatula, and whisk again until smooth.  Return to the heat and cook at a bare simmer for 1 minute.  Remove from the heat and add the toasted coconut and vanilla.  Place the ramekins on a baking sheet or in a large casserole dish and fill each with the hot custard.  Cover with plastic wrap while you make the meringue.

 

To make the meringue, place the egg whites in the bowl of a freestanding heavy-duty electric mixer or a large bowl (make sue it’s dry and grease-free).  Beat the egg whites on medium speed until frothy.  Add the cream of tartar and beat until soft peaks form.  Gradually beat in the sugar and continue whipping until the egg whites are stiff but not dry.

 

Cover each custard with some meringue, making sure the entire top is covered, adhering the meringue to the rim of the ramekin.  Sprinkle with the shredded coconut.  Bake for 8 minutes, or until lightly browned on top.

 

*Reprinted with permission from Akasha Richmond's Hollywood Dish

 

 

 

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association