| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Emlive02 |
10 |
servings |
INGREDIENTS
| 4 |
|
Egg yolks |
| 1/2 |
c |
Brown sugar |
| 1 |
pn |
Fresh grated nutmeg |
| 1 |
tb |
Pure vanilla extra |
| 2 |
tb |
Mount Gay Rum |
| 1 |
c |
Milk |
| 1 |
c |
Coconut milk |
| 5 |
tb |
Butter; melted |
| 2 |
c |
Grated fresh coconut |
| 2 |
c |
Fresh bread crumbs |
| 4 |
|
Egg whites; sweetened, and |
|
|
Whipped to stiff peaks |
INSTRUCTIONS
Preheat the oven to 350 degrees. Grease a large oven-proof baking
dish. In a mixing bowl, whisk the eggs, sugar, nutmeg, vanilla, and
rum together. Whisk in the milk and coconut milk. Add the butter,
fresh coconut and bread crumbs. Whisk well. Pour the mixture into the
prepared pan. Bake for 1 hour. Remove from the oven and cool for 10
minutes. Increase the temperature to 450 degrees. Spread the meringue
over the top of the pudding evenly. Place back in the oven for a
couple of minutes or until golden brown. This recipe yields 10 to 12
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B52 broadcast 06-30-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-25-1998
Recipe by: Emeril Lagasse
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