Coconut Granola Custard

Directions:

1. Preheat oven to 325°F.
2. Mix together granola, coconut and cinnamon. 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 2 1/2 quart 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 baking dish inside a larger pan. Fill with hot water at least halfway up the side of the custard dish.
6. Bake for 30-45 minutes 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.

Garnish Directions:

1. While custard bakes, make whipped cream: whip a cream with some sugar and a few drops of coconut flavoring.
2. Toast coconut in a skillet over medium heat, stirring constantly, until golden.