Tropical Custard

These individual tropical custards offer a delightful balance of sweet and tangy flavors, perfect for a light summer dessert. The base is a silky smooth mixture of milk and cornstarch, enriched with the bright acidity of crushed pineapple juice. A hint of ground ginger adds warmth, while apricot preserves provide a fruity depth that complements the pineapple perfectly. Topped with toasted coconut, these custards have a lovely texture contrast between the creamy interior and the crunchy garnish. They are incredibly simple to prepare in the microwave, making them an ideal treat for spontaneous gatherings or a quick weekend indulgence. Serve them warm for a comforting experience, or chill them beforehand for a refreshing, set dessert that holds its shape beautifully.

Cooking Method: Microwave

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 50.0

Dietary: Gluten-free, Vegetarian

Description

These individual tropical custards offer a delightful balance of sweet and tangy flavors, perfect for a light summer dessert. The base is a silky smooth mixture of milk and cornstarch, enriched with the bright acidity of crushed pineapple juice. A hint of ground ginger adds warmth, while apricot preserves provide a fruity depth that complements the pineapple perfectly. Topped with toasted coconut, these custards have a lovely texture contrast between the creamy interior and the crunchy garnish. They are incredibly simple to prepare in the microwave, making them an ideal treat for spontaneous gatherings or a quick weekend indulgence. Serve them warm for a comforting experience, or chill them beforehand for a refreshing, set dessert that holds its shape beautifully.

Ingredients

1 can (8 oz) crushed pineapple in juice
2/3 cup milk
1 tbsp cornstarch
2 large eggs
4 tbsp apricot preserves
1/8 tsp ground ginger
1/4 cup toasted, sweetened flaked coconut

Directions

1
Grease six 5- or 6-ounce custard cups.
2
Drain the pineapple, reserving exactly 1/3 cup of the juice in a glass measure. Set the crushed pineapple aside.
3
In a small microwave-safe bowl, whisk together the milk, reserved pineapple juice, and cornstarch until smooth.
4
Microwave the milk mixture on High for 3 minutes, stirring after each minute, until thickened.
5
In a separate bowl, beat the eggs until frothy.
6
Stir the reserved crushed pineapple, 2 tablespoons of the apricot preserves, and the ground ginger into the beaten eggs.
7
Gradually stir the warm thickened milk mixture into the egg and pineapple mixture to temper the eggs.
8
Divide the mixture evenly among the prepared custard cups, pouring about 1/3 cup into each.
9
Microwave the custard cups on High for 2-3 minutes, or until set but still slightly jiggly in the center.
10
Let cool slightly, then top each custard with the remaining 2 tablespoons of apricot preserves and a sprinkle of toasted coconut.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 50.0kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 13.0g5%
Dietary Fiber 1.4g6%
Sugars 10.0g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

These custards can be served warm directly from the microwave or chilled in the refrigerator for 1-2 hours before serving for a firmer, dessert-like texture.

If you do not have custard cups, small ramekins or microwave-safe muffin tins can be used as alternatives.

Toast your coconut flakes in a dry skillet over medium heat for 1-2 minutes until golden brown for the best flavor and crunch.

For a vegan version, substitute the dairy milk with coconut milk or oat milk, and use a flax egg or commercial egg replacer in place of the chicken eggs. Ensure the apricot preserves are vegan-certified if strict adherence is required.

Keywords: custard, pineapple, tropical, dessert, microwave, ginger, apricot, coconut, easy, individual, chilled, warm, fruit, cream, simple, quick, snack, summer

Read it online: https://www.chefs-mate.com/recipe/tropical-custard/