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Receta Coco Loco Custard
by Global Cookbook

Coco Loco Custard
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  Raciónes: 8

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

  1. 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.
  2. 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.
  3. 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.
  4. Run a knife around edge of custard to loosen; invert onto a serving plate. Garnish, if you like.
  5. This recipe yields 8 servings.
  6. Comments: Eight (4-oz) custard c. may be substituted for cakepan. Caramelize sugar in heavy saucepan instead of cakepan.