The weather here in Portland this winter has been so perfect, in my opinion. On Sunday morning, we woke up to a beautiful blanket of snow on rooftops, trees, and lawns; the day stayed cold and sunny, and in the afternoon we went to Stars on Ice with Andy's sister, who was visiting. This morning it is silvery blue outside, and another light snow is starting to fall, dusting the tips of my fall-planted pink daffodils, just starting to peek through the cold dirt. For once my house is tidy, my to-do list pretty well checked off. After flurries of deadlines and thousands of satin stitches, I am eager to clear my mind. I find myself in the kitchen, making custard. This one's coconut.
3/4 cup sugar
2 cups milk
1/2 cup half-and-half
1 teaspoon vanilla
1 cup shredded, sweetened coconut (I'm sorry, for those commenters questioning, I don't know what this is called or how it's sold in other countries; in the U.S. it comes in a bag, or you can buy it in bulk.)
Preheat oven to 350 degrees F. In large mixing bowl, beat eggs well, then add the sugar, milk, half-and-half, and vanilla. Stir in coconut. Pour custard into a two-quart glass casserole dish and bake for 35-45 minutes until center is set. If the top looks like it's getting too dark, cover the dish with aluminum foil. Serve warm.
You could always put the custard into a pie shell, but it weeps like crazy as it cools — foodies, are you supposed to dehydrate the coconut somehow, first? It's not a big deal — I just pour the water out of the dish after it cools a bit (just make sure the whole thing doesn't come plopping out into the sink, of course), but it would definitely soggify your crust if you had one. Which would just remind you of eating coconut-custard pie on late nights at Baker's Square in high school, so it's okay.
The snow has really started coming down. It looks just like shredded coconut.