Monday, October 11, 2004


Portuguese Custard

Well kids, I catered a party for 25 this week, that had a theme (Cheese. How much do you love THAT?) and with my awesome assistant Lisa, we made some super tasty food. Smoked Chicken, Brie and Mango Quesedilla's With Tropical Fruit Salsa, Individual Servings of Pasta with Bayonne Ham, Fresh Herbs and Cheese Sauce with Toasted Panko Topping; Bluefin Crab, Water Spinach and Parmesan Dip; Marinated Roasted Chile Salad with Queso Fresco and Nacho Napoleons. As a special treat, we had this as the dessert. Try it, and enjoy!

Portuguese Custards

2 T. cornstarch
1 cup milk
1 cup sweetened finely shredded coconut
3 large eggs
1 cup sugar
2 tablespoons unsalted butter, melted
1/4 teaspoon lemon extract or Malibu rum

Preheat the oven to 375°F.

Adjust the rack to middle position. Line a muffin tin with cupcake liners.

In a small bowl, combine the cornstarch and 1/4 cup of the milk, stir to dissolve. Set aside.

In a large mixing bowl, stir the eggs and sugar together. 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 cups, filling to 1/4 inch from the top. (Make sure to stir frequently to keep the coconut well distributed.)

Bake for 25 to 30 minutes or until the coconut is nicely toasted.

Cool before serving.

Makes ten.

Swiss steak isn't Swiss, Russian dressing isn't Russian, English muffins aren't English,
and Chop Suey is not Chinese; they're all American, and French fries are really Belgian.

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