Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Sugar |
| 6 | Eggs |
| 2 cups | Evaporated milk |
| 1 cup | Coconut milk |
| 1 cup | Freshly grated coconut |
| Lightly beaten |
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 ¾ 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