Custard with Banana Coconut Crumb and Chocolate Drizzle
- 5-6 eggs
- 1⁄2 cups of sugar
- 2 t. of pure vanilla extract
- 1⁄4 t. of salt
- 3 cups of milk- heated till very hot
- 1 cup ground Toasted Coconut Cookie Thins
- 1-2 T. of butter, melted
- 4 oz. of bittersweet chocolate or semisweet chocolate
- 3 bananas or banana chips
- lemon juice
Preheat oven 350 degrees. Butter 6- 6oz custard cups and set in large baking dish (glass). In bowl, beat eggs slightly and add sugar, vanilla, and salt and beat until sugar dissolved. Mix in hot milk. Pour egg mix into cups. Bring water for water bath to a simmer on stove and pour water into large baking dish to come up to sides of custard cups.
Bake 15 minutes and take out and sprinkle ground coconut thins that were mixed with 1-2 T. melted butter over top. Continue to bake another 10-15 minutes until set around the edges but loose in the center. It will jiggle a little.
Remove from oven and immediately remove cups from water. -Cool on wire rack until room temperature. Cover with plastic and refrigerate. Take out and garnish with melted chocolate drizzle and banana slices that have been tossed in lemon juice. If not serving immediately, use banana chips as garnish.