Ingredients
6 large eggs2/3 cup sugar1/8 teaspoon salt4-1/2 cups whole milk1/2 teaspoon vanilla extract1/2 teaspoon coconut extractDash ground nutmeg
Preparation
In a large bowl, whisk the eggs, sugar and salt until blended. In a large saucepan, heat milk to simmering. Gradually whisk into egg mixture. Stir in extracts. Pour into ten 8-oz. custard cups. Sprinkle with nutmeg.
Place cups in two 13x9-in. baking pans. Add 1 in. of hot water to the pans. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.
Remove cups to a wire rack; cool for 1 hour. Store in the refrigerator.
