Prep Time: 00 hour, 20 minutes
Cook Time: 01 hour, 00 minute
Ingredients:
- 1 cup sugar (divided into 1/2 cup portions)
- 2 tablespoons water
- 5 eggs
- 1 14-oz can coconut milk
- 1 cup milk
- shredded coconut or pineapple chunks for garnish
Preparation:
2. Put 1/2 cup of sugar and the water in a small saucepan over medium-high heat. Bring to a boil, swirling pan until sugar melts. Boil for approximately 3 minutes or until syrup turns an amber color.
3. Immediately pour into square baking pan. Tilt the pan to coat the bottom completely. It is all right if the syrup hardens.
4. In a large bowl, beat eggs and coconut milk until well blended.
5. Beat in remaining sugar and the milk then pour the mix into baking pan.
6. Place the square baking pan inside the roasting pan.
7. Add hot water to roasting pan until it comes halfway up the sides of smaller pan.
8. Bake 55 minutes to 1 hour; until a knife inserted near center comes out clean.
9. Remove the square pan from the water and let cool completely.
10. Cover and refrigerate at least 4 hours before serving.
11. When ready to serve, run a knife around the edges of custard.
12. Place an inverted rimmed serving plate over pan. Holding plate and pan together, carefully turn both over.
13. Lift the pan and let they syrup run onto plate.
14. Garnish with coconut and/or pineapple.
Serves: 6 people.
