ALL-STAR CUSTARDS

FOR THE VANILLA CUSTARD:
1 1/2 cups heavy cream
1 1/2 cups whole milk
4 large eggs
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon table salt

FOR THE LEMON CUSTARD:
1 1/2 cups heavy cream
1 1/2 cups whole milk
4 large eggs
2/3 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon table salt

FOR THE MAPLE CUSTARD:
2 1/4 cups heavy cream
4 large eggs
2/3 cup pure maple syrup
1/4 teaspoon table salt

FOR THE COCONUT CUSTARD:
1 (14 ounce) can unsweetened coconut milk
1 1/2 cups heavy cream
4 large eggs
2/3 cup granulated sugar
1/4 teaspoon table salt
Toasted coconut or chopped walnuts (see below), blueberries or raspberries for garnish (optional)

DO AHEADS:
The unbaked custard can be prepared through step 3. Let cool completely and cover with plastic wrap. Refrigerate for up to one day before proceeding with the recipe. Please note that the chilled custard will take a few more minutes to bake.

The baked custards can be prepared through step 4 and refrigerated for up to two days.

1. Position the oven rack on the middle rung. Heat the oven to 325 degrees. Arrange eight 3/4-cup ramekins in a large baking pan with three-inch sides.

2. Select a medium saucepan. If making vanilla custard or lemon custard, pour the cream and milk into the pan. If making maple custard, pour the cream into the pan. If making coconut custard, pour the coconut milk and cream into the pan. Heat until very warm and steamy (no need to bring to a boil). Alternatively, use a four-cup Pyrex measure and the microwave to heat the liquid.

3. Select a medium bowl. If making vanilla custard, combine the eggs, sugar, vanilla and salt in the bowl. If making lemon custard, combine the eggs, sugar, lemon juice, lemon zest and salt in the bowl. If making maple custard, combine the eggs, maple syrup, and salt in the bowl. If making coconut custard, combine the eggs, sugar, and salt in the bowl. Whisk until well blended. Slowly pour in the hot liquid while whisking constantly. Using a spoon, skim off any bubbles and foam from the surface.

4. Pour the custard into the ramekins. (I like to pour the custard into a four-cup Pyrex measure and pour it from there into the ramekins - the spout makes pouring easy.) Carefully fill the baking pan with hot water to come halfway up the sides of the ramekins. Bake until the custards wiggle like Jell-O when the ramekins are nudged, 25 to 35 minutes, depending on the thickness of the ramekin walls. Transfer the baking pan to a rack, carefully lift out the ramekins, and set on a rack to cool completely. Cover with plastic wrap and refrigerate until ready to serve.

TO TOAST NUTS AND COCONUT:
Heat the oven to 350 degrees and spread the nuts or coconut on a rimmed baking sheet in a single layer. Toast, shaking the pan occasionally to ensure even browning, until the nuts or coconut are fragrant and lightly browned. Depending on the type and quantity of nuts or coconut, this takes at least 8 minutes. Immediately transfer the nuts or coconut to a plate to cool (they'll keep browning after you've removed them from the oven).

To toast nuts on the stovetop, put them in a dry skillet in a single layer and toast over medium heat, shaking the pan frequently to ensure even browning, until the nuts are fragrant and lightly browned, eight to 12 minutes. Immediately transfer the nuts to a plate to cool.

Makes 8 servings
Adapted from source: The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress Free Strategies for Busy People by Abigail Johnson Dodge