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Baked Coconut Custard for 100


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

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

Reconstitute milk and warm water. Combine eggs, sugar, salt and vanllla; beat thoroughly. Gradually add milk; blend thoroughly. Pour 1 gallon 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.




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