Key Lime & Vanilla Bean Custard Cups

I’ve been playing around with this recipe for few days and what I’ve ended up with, what’s pictured in the photo above, is one of my favorite desserts of all time. Custard, key lime, vanilla bean, and {what wasn’t able to fit in the title block} salted, toasted coconut flakes – magnificent, I tell ya!

I toyed with regular coconut milk {light consistency} and culinary coconut milk {cream consistency} and the culinary coconut milk made all the difference in the world. If you aren’t able to get your hands on culinary coconut milk, then try your best to find canned coconut cream {I’m not sure about the boxed variety}.

And key limes… This Florida girl has such a special place in her heart for anything key lime. They are so adorable and somehow embody parts of childhood for reasons unknown {could it be just a lifetime love of real key lime pie?}. But if you’re unable to find key limes at your local grocer, a regular lime should suffice. This recipe calls for zest and juice of two key limes that could simply be replaced with zest and juice of one regular lime.

After fully chilled, this custard is a perfect cross between traditional custard, key lime pie, and crème brûlée. I’ve helped myself to a cup after every dinner since Saturday and… I just can’t foresee when I’ll stop re-stocking my fridge with custard – it is that good!