Rum Custard

Name: Rum Custard
Yield: 4
Ingredients: 1 fresh coconut, grated; 3/4 cup (chopped) of almonds; 1 cup (whole) of milk; 125 ml of fresh heavy cream; 4 eggs; 6 tablespoons of rum; 1 tablespoon of ground cinnamon; 1/2 cup (chopped) of pecans without shells

1
1 fresh coconut, grated
2
3/4 cup (chopped) of almonds
3
1 cup (whole) of milk
4
125 ml of fresh heavy cream
5
4 eggs
6
6 tablespoons of rum
7
1 tablespoon of ground cinnamon
8
1/2 cup (chopped) of pecans without shells

Ingredients

1
1 fresh coconut, grated
2
3/4 cup (chopped) of almonds
3
1 cup (whole) of milk
4
125 ml of fresh heavy cream
5
4 eggs
6
6 tablespoons of rum
7
1 tablespoon of ground cinnamon
8
1/2 cup (chopped) of pecans without shells

Directions

1
Combine the coconut, almonds, milk and heavy cream in a saucepan and bring to a simmer
2
Cook for about 20 minutes, stirring constantly
3
Let it cool
4
Beat the eggs and add the rum
5
Pour into the saucepan with the coconut and return to low heat
6
Cook until thickened, always stirring
7
Remove from heat and mix in the cinnamon and pecans
8
Pour into a greased refrigerator dish and bake in a moderate oven until golden brown on top.