Baked Lime and Coconut Custards Recipe

In small saucepan, heat milk with lime rind over medium heat, stirring occasionally, until steaming hot but not boiling.

In large bowl, whisk together egg yolks, egg, sugar, cornstarch and coconut extract. Slowly whisk in hot milk; strain mixture through fine sieve. Divide evenly among four 6-oz (175 mL) custard cups or ramekins.

Place folded tea towel in 8-inch/2 L square metal cake pan; place custard cups on top. Pour enough boiling water into pan to come 1 inch/2.5 cm up sides of cups. Bake in 325F/160C oven until custards are set but still jiggly, about 40 minutes.

Remove cups from pan; let cool for 10 minutes. Cover loosely; refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)

Meanwhile, in dry skillet over medium heat, toast coconut until golden (if using); let cool. Sprinkle over custards before serving.

Makes 4 servings.