Brunch

Coconut Egg Custard Cups is for Breakfast, Snack.

Coconut Egg Custard Cups takes 15 minutes to prepare.

Coconut Egg Custard Cups takes 25 minutes to cook.

Coconut Egg Custard Cups makes 6 servings.

The ingredients for Coconut Egg Custard Cups are:

4 large Egg, fresh, whole, raw
2 cup Milk, 1%
1 serving Maple Syrup - Maple Grove Farms Pure Maple Syrup (1/4 cup)
6 tbsp Coconut, shredded sweetened
2 tsp Vanilla extract, imitation, alcohol
2 tsp Nutmeg, ground

Here is how you make Coconut Egg Custard Cups:

Mix eggs, milk, syrup, vanilla with a whisk. Put 1 Tabl coconut into the bottom of 6 custard cups. Spoon egg mixture in each dish. Sprinkle nutmeg on top. Place cups into a baking dish with sides and fill the baking dish with water until 1/2 the cups are in water (water bath). Bake at 325 for about 25 min. Serving Size:?6 1/2 cup servings

The nutritional information for Coconut Egg Custard Cups is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 157.5

• Total Fat: 6.8 g
• Cholesterol: 128.0 mg
• Sodium: 99.1 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 0.7 g
• Protein: 7.5 g

The dietary needs meet for Coconut Egg Custard Cups is Low Carb