6 egg yolks or 3 eggs, slightly beaten
6 tablespoons granulated sugar
1/4 teaspoon salt
3 cups milk, scalded
1 teaspoon vanilla
1 cup sweetened flaked coconut

Preheat oven to 325°F.

Combine eggs, sugar and salt. Gradually add milk and vanilla, mixing thoroughly.

Divide coconut equally into custard cups. Pour in custard mixture. Carefully transfer custard cups into a pan of hot water and bake in preheated oven for about 40 minutes, or until set.

Cool then refrigerate.

Makes 6 to 8 servings.