Key Lime & Vanilla Bean Custard Cups

I’ve been playing around with this recipe for few days and what I’ve ended up with, what’s pictured in the photo above, is one of my favorite desserts of all time. Custard, key lime, vanilla bean, and {what wasn’t able to fit in the title block} salted, toasted coconut flakes – magnificent, I tell ya!

I toyed with regular coconut milk {light consistency} and culinary coconut milk {cream consistency} and the culinary coconut milk made all the difference in the world. If you aren’t able to get your hands on culinary coconut milk, then try your best to find canned coconut cream {I’m not sure about the boxed variety}.

And key limes… This Florida girl has such a special place in her heart for anything key lime. They are so adorable and somehow embody parts of childhood for reasons unknown {could it be just a lifetime love of real key lime pie?}. But if you’re unable to find key limes at your local grocer, a regular lime should suffice. This recipe calls for zest and juice of two key limes that could simply be replaced with zest and juice of one regular lime.

After fully chilled, this custard is a perfect cross between traditional custard, key lime pie, and crème brûlée. I’ve helped myself to a cup after every dinner since Saturday and… I just can’t foresee when I’ll stop re-stocking my fridge with custard – it is that good!

Key Lime & Vanilla Bean Custard

By Kristin Published: August 5, 2014

Yield: 3 cups (3 Servings)
Cook: 25 mins

I've been playing around with this recipe for few days and what I've ended up with, what's pictured in the photo above, is one of my …

Ingredients

11 ounces culinary coconut milk room temperature
3 egg yolks whites discarded
1/2 vanilla bean
2 key limes
1/4 teaspoon stevia powder
1/8 teaspoon salt
3 tablespoons unsweetened shredded coconut

Instructions

Preheat oven to 350 degrees.
Place a strainer above the custard cups and pour 1/3 of mixture through strainer into each cup. You may need to use a spoon to force the last of the custard through.
Crack eggs, reserving egg yolks in a small bowl.
Add coconut milk to small saucepan.
Cut vanilla bean lengthwise and scrape all of seeds into the coconut milk.
After all of the seeds are removed, add the entire bean to the coconut milk.
Add zest and juice of both limes into the coconut milk.
Add stevia and salt then whisk until all ingredients are combined.
Continue whisking gently over medium heat until mixture begins to steam and bubble slightly {you don't want this to boil}.
Remove saucepan from heat.
Whisk eggs, adding a spoonful of the hot coconut milk at a time until the eggs are faintly yellow and warm.
Place saucepan over medium heat and begin whisking the milk, gradually whisking in the egg yolks.
Whisk mixture over medium heat for about 2 minutes.
Pour 4 cups of hot tap water in the casserole dish around the custard cups.
Cover casserole dish and bake for 25 to 30 minutes, until custard is firm when you gently jiggle the casserole dish.
Refrigerate until cool and firm, about 8 hours.
Before serving, toast coconut flakes and a pinch of salt in a non-stick frying pan over medium heat, stirring constantly until browned.
Garnish custard cups with toasted, salted coconut and serve.