3 eggs
1 1/2 c. light cream or milk
1/4 c. sugar
2 tsp. vanilla
1/4 c. flaked coconut, toasted

Beat eggs with rotary beater or fork; stir in cream or milk, sugar and vanilla. Stir in coconut. Divide mixture among 4 buttered 6 ounce custard cups. Cover each loosely with foil. Pour boiling water into wok to reach 1/2 inch below steamer rack. Cover wok and steam about 10 minutes or until knife inserted in center of custard comes out clean. Uncover; garnish with more toasted coconut, if desired. Makes 4 servings.