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Ingredients
- 8 ounces heavy cream
- 8 ounces coconut lowfat milk
- 8 egg yolks
- 2 1/2 ounces sugar
- 1 tsp. coconut rum
Directions
- Preheat oven to 325 degrees.
- In a saucepan, combine the cream and lowfat milk and bring to a boil.
- In a small bowl, combine egg yolks, sugar, and coconut rum.
- When the lowfat milk mix has come to a boil, remove from heat. Stir a small amount of the lowfat milk mix (2-3 Tbsp.) into the Large eggs yolks, whisking vigorously.
- Slowly add in the remaining egg yolks back into the warm lowfat milk mix, whisking continuously. Pour into individual Corning ware or possibly Pyrex serving dishes or possibly custard c..
- Place on a deep baking sheet filled with warm water in center rack of oven.
- Bake 15-20 min or possibly till center is nearly set.
- Remove from oven to a heat-proof surface. Sprinkle heavily with a layer of coarsely granulated sugar. Using a small torch, apply heat directly to surface of custard till a browned sugar layer forms. (Note: this step may also be performed directly under the flames of a gas broiler, but the results may not be so dramatic).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 415g | |
| Calories 1474 | |
| Calories from Fat 1068 | 72% |
| Total Fat 123.41g | 154% |
| Saturated Fat 87.26g | 349% |
| Trans Fat 0.0g | |
| Cholesterol 311mg | 104% |
| Sodium 110mg | 5% |
| Potassium 591mg | 17% |
| Total Carbs 95.16g | 25% |
| Dietary Fiber 10.6g | 35% |
| Sugars 78.41g | 52% |
| Protein 8.58g | 14% |
