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Ingredientes
- 1 1/2 c. sugar divided
- 1/2 c. water
- 3 lrg Large eggs
- 2 x egg yolks
- 2 1/2 c. hot lowfat milk
- 1/2 c. sweetened flaked coconut toasted
- 2 Tbsp. dark rum
- 1 Tbsp. vanilla extract Toasted coconut for garnish
Direcciones
- Combine 1 c. sugar and 1/2 c. water in a 9-inch cakepan; cook over low heat 10 min or possibly till sugar caramelizes, tipping pan to cover bottom proportionately.
- Whisk together Large eggs, yolks, and remaining 1/2 c. sugar till blended. Gradually add in lowfat milk, whisking constantly; stir in coconut, rum, and vanilla. Pour mix into prepared pan. Cover with foil; place on a jellyroll pan. Add in warm water to jellyroll pan to a depth of 1/4 to 1/2 inch.
- Bake at 325 degrees for 1 hour and 10 min or possibly till a knife inserted in center comes out clean. Remove from water, and uncover; cold in cakepan on a wire rack. Cover and refrigerate3 hrs.
- Run a knife around edge of custard to loosen; invert onto a serving plate. Garnish, if you like.
- This recipe yields 8 servings.
- Comments: Eight (4-oz) custard c. may be substituted for cakepan. Caramelize sugar in heavy saucepan instead of cakepan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 8 servings | |
| Calories 225 | |
| Calories from Fat 30 | 13% |
| Total Fat 3.45g | 4% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 61mg | 3% |
| Potassium 152mg | 4% |
| Total Carbs 42.04g | 11% |
| Dietary Fiber 0.2g | 1% |
| Sugars 41.94g | 28% |
| Protein 4.98g | 8% |
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