Hye Thyme Cafe: Coconut Granola Custard

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)


Sunday, July 24, 2016

Coconut Granola Custard

Coconut Granola Custard: Hye Thyme Cafe


When I received word from Gold Girl Granola about their Second Annual Recipe Challenge, I was excited - I'm always looking for a good excuse to play in the kitchen. It also seems like a great company to me, and having had a chance to sample their product last year, I already knew how much I liked it. 

This year's challenge was to come up with a dessert recipe using our choice of their various granola offerings. I had no idea what I wanted to make yet, so I selected The Original, which is a combination of coconut, honey, and almonds.  My first thought was that people would be likely to use the granola in either a cheesecake or tart crust, cookies, or maybe as the topping for a fruit crisp. Those are all great options, but I wanted to try something different. That's when my mind wandered to one of my favorite desserts, the Grape Nut Custard at Scargo Cafe on Cape Cod.

It's nearly impossible to have an original thought when it comes to food. No  matter what your imagination comes up with, if you Google it, you'll probably find a bazillion existing recipes, so I was very pleasantly surprised to Google "granola custard" and only receive hits on custard recipes that were sprinkled with granola.

This recipe is so easy, it's silly. If you can whisk eggs, you're up to the challenge! The only potentially difficult part is fishing your finished product out of its water bath. I've found that if my pans are sized such that I can't grab the inside pan without my potholders getting wet and burning my fingers, a turkey baster works great to remove some of the hot water first.

Because the Grape Nut Custard recipe I use makes such a big batch, to adapt it, I halved the recipe, then I reduced the sugar, lightened things up a bit more by using half and half with the light cream, increased the granola (grape nuts replacement), added coconut to complement the coconut in the granola, omitted the nutmeg, and added coconut flavoring in place of the vanilla.

Because you're using a quart of liquid in addition to the granola, coconut, and sugar, you will want to use a 2 1/2 quart baking dish to accommodate it. Because mine are more oddly shaped, I went with a standard rectangular cake pan, and that worked perfectly.

I was happy that everyone who tried it really enjoyed it and was interested to note that they all specifically commented on how much they appreciated the variety of textures - between the granola/coconut base, the creamy custard itself, and the addition of granola and toasted coconut on top for a bit of crunch. When it comes to the whipped cream, if you're making your own, be sure not to over-whip it until it starts to stiffen - then you're heading into butter territory and get that sort of greasy feeling on your lips.

INGREDIENTS
1 pint light cream
1 pint half and half
5 eggs
3/4 c sugar
1 T coconut flavoring
1 1/2 c Golden Girl "The Original" Granola
1/2 c sweetened, flaked coconut
1 t cinnamon

GARNISH
Whipped cream (a little cream whipped with a bit of sugar and 
   a few drops of coconut flavoring)
Toasted Coconut (toast in a dry pan over medium heat until 
  golden, stirring frequently)
Golden Girl "The Original" Granola

  1. Preheat oven to 325.
  2. Mix together the granola, coconut, and cinnamon, and set aside.
  3. Beat the eggs until broken down, then beat in the light cream, half and half, sugar, and coconut flavoring.
  4. Pour the custard into your baking dish, then sprinkle the granola mixture over the top. As it's baking, the granola and coconut will settle to the bottom to form the crust, and most of the cinnamon will float to the top.
  5. Place the baking dish inside of a larger pan and fill with hot water at least half way up to the level of the custard. If you're afraid it will be too heavy/awkward to get into the oven when full, you can put the pans in the oven first and then add the liquid - that will just increase your baking time by a few minutes.
  6. Bake for 30-45" until just slightly wiggly in the center. The time will vary based on your pan - how deep it is, whether it's glass or metal, etc.
  7. Carefully remove the pan from it's water bath and serve warm, garnished with whipped cream and a sprinkling of toasted coconut and additional granola (also great cold).
I hope you enjoy it as much as we did!

Thanks to the folks at Golden Girl Granola for reaching out and for providing the granola.

Coconut Granola Custard: Hye Thyme Cafe

Coconut Granola Custard: Hye Thyme CafeCoconut Granola Custard: Hye Thyme Cafe

Coconut Granola Custard: Hye Thyme Cafe


Coconut Granola Custard: Hye Thyme Cafe


2 comments:

  1. It really is, and I'm a sucker for anything with coconut in it. Ridiculously easy too.

    ReplyDelete

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