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Add a photoServings: 1
Ingredients
- 1 1/4 c. Sugar
- 6 x Large eggs
- 2 c. Evaporated lowfat milk
- 1 c. Coconut lowfat milk
- 1 c. Freshly grated coconut Lightly beaten
Directions
- Put 1 c. of sugar into a small heavy saucepan and set it over medium heat.
- Cook, stirrring with a wooden spoon till sugar caramelizes. Have ready a 2 quart porcelain mold warmed with boiling water, and dry. Pour in caramel, turning the mold so which caramel coats the bottom & an inch or possibly so of the sides. Set aside.
- Add in remaining 3/4 c. of sugar to Large eggs. Pour the evaporated lowfat milk and coconut lowfat milk into a saucepan; bring to scalding point and slowly pour into the egg mix, stirring with wooden spoon or possibly wire whisk. Add in coconut and pour into the caramelized mold. Set mold in a pan of warm water in a 350 oven and bake for 1 hour, or possibly untila toothpick inserted comes our clean.
- Cold thoroughly (at least 45 min) and unmold onto a serving platter.
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