| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Coconut, flaked sweetened 7 oz |
| 1 3/4 |
c |
Milk |
| 1 |
c |
Whipping cream |
| 3 |
|
Egg whites |
| 3/4 |
c |
Sugar |
| 1 |
tb |
Dark rum |
| 3 |
c |
Sponge cake; day old, cut in cubes |
| 1 |
cn |
Pineapple, crushed; 8 oz well drained |
| 2/3 |
c |
Heavy cream |
| 1/4 |
c |
Milk |
| 2 |
|
Egg yolks, large |
| 1/3 |
c |
Sugar |
| 2 |
tb |
Dark rum |
INSTRUCTIONS
RUM SAUCE
Preheat oven to 350F. Combine the coconut with the milk in the container
of a food processor. Process until fairly smooth. Strain the milk into a
bowl. Reserve the coconut for use at another time.
Combine 1 1/2 cups of the coconut milk with the cream in a medium
saucepan. Heat over low heat until hot, about 5 minutes.
Beat the egg yolks with sugar in a large bowl until very light and
fluffy. Slowly whisk in the hot coconut milk mixture. Transfer to the top
of a double boiler. Cook over simmering water, stirring constantly, 5
minutes. Stir in the rum.
Place half the bread cubes over the bottom of a 1 1/2 to 2 qt souffle
dish. Spread the pineapple over the top. Cover the pineapple with the
remaining bread cubes. Pour the hot egg mixture over the top; let stand 10
minutes.
Bake the pudding until set, about 40 minutes. Cool on a wire rack. Serve
slightly warm or at room temperature with Rum Sauce. SERVES:6-8 RUM SAUCE:
Combine the cream and milk in a medium saucepan. Heat over low heat until
hot, about 5 minutes.
Beat the egg yolks with the sugar in a large bowl until light. Slowly
whisk in the hot liquid. Whisk in the rum. Transfer to the to of a double
boiler. Cove rover simmering water, stirring constantly until thick enough
to coat a spoon, about 10 minutes. Cool to room temperature. Serve at room
temperature or slightly chilled. MAKES: about 1 1/2 CUPS
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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