So last night, I made macaroni casserole for dinner, and I still had some leftover today. So that was what was for dinner again tonight. But even with leftovers, I still needed something sweet to finish the meal off. And I still had the rhubarb from yesterday, so something for it seemed to be in order.
No ice cream in the freezer, so that wasn't an option. But I did have the makings for a custard. I even had a bag of coconut, which Beast really likes. A few eggs, a little milk and sugar, and voilà!
Ingredients
4 eggs
1/2 cup sugar
2 tsp vanilla
1/4 tsp ginger
2 cups milk
1/2 cup coconut
Preheat oven to 350.
Beat eggs slightly with fork. Stir in sugar, vanilla, and ginger. Gradually stir in milk until mixture is thoroughly combined. Finish with the coconut. Pour mixture into 9" pie plate.
Bake 45-50 minutes, or until a knife inserted in the middle comes out clean. If desired, sprinkle some coconut on the top for the last five minutes.
Serve warm with rhubarb sauce.
Bon appetite!
Tags: Vegetarian, gluten free, custard
No ice cream in the freezer, so that wasn't an option. But I did have the makings for a custard. I even had a bag of coconut, which Beast really likes. A few eggs, a little milk and sugar, and voilà!
Ingredients
4 eggs
1/2 cup sugar
2 tsp vanilla
1/4 tsp ginger
2 cups milk
1/2 cup coconut
Preheat oven to 350.
Beat eggs slightly with fork. Stir in sugar, vanilla, and ginger. Gradually stir in milk until mixture is thoroughly combined. Finish with the coconut. Pour mixture into 9" pie plate.
Bake 45-50 minutes, or until a knife inserted in the middle comes out clean. If desired, sprinkle some coconut on the top for the last five minutes.
Serve warm with rhubarb sauce.
Bon appetite!
Tags: Vegetarian, gluten free, custard