Coconut Custard Cake

(WTNH) - Chef Leticia Moreinos Schwartz prepares Coconut Custard Cake.

15 large egg yolks
1 whole egg
1 cup sugar, plus more for dusting
1/8 teaspoon salt
4 tablespoons unsalted butter, melted and cooled (plus more to grease the molds)
¼ cup whole milk
1 cup unsweetened grated coconut (the finest, the better)
1 teaspoon fresh lime juice

18 one-ounce individual ramekins (porcelain or mini muffin molds)

Pre-heat oven to 325˚F (do not use convection fan). Butter the sides and bottom the ramekins, dust with sugar and shake off the excess. In a medium bowl, whisk the yolks, egg, sugar, and salt, until they are blended and slightly thickened.  Add the milk and butter and whisk well. Add the coconut and lemon juice and fold everything with a rubber spatula. Pour the batter into each cup filling almost to the top (the batter won’t rise during baking time). Set inside a roasting pan, in the pre-heated oven and pour enough warm water to come up halfway of the ramekins.  Bake until the custard is set and the top is lightly golden brown, about 30-35 minutes. Remove from the water and place on top of a rack to cool at room temperature for 20 to 30 minutes. To unmold, run a small paring knife around each mold. Carefully invert onto a platter. Give the pan a sharp tap, and the custard should unmold easily. If it doesn’t, flip the pan back over and place it on a low burner for just a few seconds to melt the butter under the cake. Serve slightly chilled. You can prepare the custard up to 5 days ahead of time and keep in a plastic container, covered with a tight-fitting lid in the refrigerator.