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Editions Exbrayat
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Coconut Custard
Servings:
6 - 8
Ingredients:
- 2 coconuts
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 4 eggs
- 100g sugar
- 1 teaspoon vanilla
- cinnamon
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Method:
Grate the meat of one coconut and extract the milk. Mix the coconut
milk with the evaporated milk. Beat the eggs and incorporate them into the
mixture. Add the sweetened condensed milk, the grated meat of the second
coconut, the vanilla, and cinnamon. Coat an oven dish with caramel, pour
in the mixture, and cook in a double-boiler (or a dish of hot water) at
low oven temperature for 45 minutes or until set.
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