Ingredients
-
2
-
10
-
2
-
1 1/2
-
1/4
-
1 1/4
-
1
-
-
-
-
-
-
-
-
Directions
Caribbean Coconut Custard,It’s a wow dessert! A great follow up to Jamaican Jerk Pork.,I love this recipe. The texture is wonderful and the flavor is out of this world. It was extremely easy to make. I served this recipe along with the fresh pineapple wedges and the wedges seemed to help tone down some of the richness. This is a very rich recipe (which I happen to love rich). Thanks for the great recipe Di.,It’s a wow dessert! A great follow up to Jamaican Jerk Pork.
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Steps
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1
Done
|
Place Eggs, Yolks, Sugar, Water and Butter Into a Food Processor and Whirl Until Well Combined. |
|
2
Done
|
Add Coconut. |
|
3
Done
|
Whirl Just to Mix. |
|
4
Done
|
Set a 5-6 Cup Ring Mold in a Larger Rimmed Baking Pan, at Least 2 Inches Deep. |
|
5
Done
|
Pour Egg Mixture Into Mold. |
|
6
Done
|
Place Both Pans in a 350* Oven. |
|
7
Done
|
Fill Bottom Pan With Boiling Water to Halfway Up the Sides of the Mold. |
|
8
Done
|
Bake Until Custard Jiggles Only Slightly When Shaken, About 50 Minutes. |
|
9
Done
|
Lift Mold from Water and Place on Rack. |
|
10
Done
|
Let Cool Completely. |
|
11
Done
|
Invert a Plate on Top and Invert Custard Onto Plate. |
|
12
Done
|
Lift Off Mold. |
|
13
Done
|
Serve or Cover and Chill For Up to 2 Days. |
|
14
Done
|
Cut Into Wedges and Serve With Pineapple. |
