Baked Coconut Custard

Web Source: Dinning Recipes

Servings: YIELD: 100 Portions (3 Pans)
Portions: 1/2 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature: 325 degrees F. Oven

INGREDIENTS

1 3/4 qt. (2 lb) milk, nonfat, dry
9 1/4 qt. water, warm
3 qt. (60 eggs) eggs, whole. slightly beaten
1 1/2 qt. (2 lb 8 oz) sugar, granulated
2 1/4 tsp. salt
4 tbsp. vanilla
1 1/2 qt coconut, prepared, sweetened

INSTRUCTIONS

Reconstitute milk and warm water. Combine eggs, sugar, salt and vanllla; beat thoroughly. Gradually add milk; blend thoroughly. Pour 1 gal of mixture into each ungreased pan. Bake about 25 minutes. Remove each pan and sprinkle top of mixture lightly with 1 1/2 cups coconut over each pan of custard. Place back in oven and bake about 20 minutes or until custard is firm. Cover and refrigerate until ready to use.

NOTE: Other types of milk may be substituted for nonfat dry milk and water.