CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy, Grains |
|
Coconut, Desserts |
1 |
Servings |
INGREDIENTS
1 1/4 |
c |
Sugar |
6 |
|
Eggs |
2 |
c |
Evaporated milk |
1 |
c |
Coconut milk |
1 |
c |
Freshly grated coconut |
|
|
Lightly beaten |
INSTRUCTIONS
Put 1 cup of sugar into a small heavy saucepan and set it over medium heat.
Cook, stirrring with a wooden spoon until sugar caramelizes. Have ready a
2 qt porcelain mold warmed with boiling water, and dried. Pour in caramel,
turning the mold so that caramel coats the bottom & an inch or so of the
sides. Set aside.
Add remaining 3/4 cup of sugar to eggs. Pour the evaporated milk and
coconut milk into a saucepan; bring to scalding point and slowly pour into
the egg mixture, stirring with wooden spoon or wire whisk. Add coconut and
pour into the caramelized mold. Set mold in a pan of hot water in a 350
oven and bake for 1 hour, or untila toothpick inserted comes our clean.
Cool thoroughly (at least 45 minutes) and unmold onto a serving platter.
Recipe By : ARC63
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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