Honey Coconut Custard

Honey tastes sweeter than table sugar, that is why you can use less of it to get the same sweetening power. In general, the lighter-colored honeys are milder in flavor while darker-colored honeys are stronger. This recipe is courtesy of the Beekeepers Association, Ohio.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 4  eggs
• 2  cups milk
• 1  cup coconut, shredded, flaked
• 1⁄3 cup flour
• 3  tablespoons butter, softened
• 1  teaspoon vanilla
• 1⁄4 teaspoon salt
• 1⁄2 cup honey

Directions

1. Place all ingredients EXCEPT honey in a blender or food processor; blend until combined.
2. With blender or food processor running, slowly pour in honey mixing to combine.
3. Spray eight(4-ounce) custard cups with nonstick cooking spray; divide mixture evenly into cups.
4. Place cups on cookie sheet; Bake at 325°F for 30 to 35 minutes or until coconut is lightly browned.