Egg Custard

Name: Egg Custard
Yield: 6
Ingredients: 2 large egg yolks (360 g); 3/4 cup water (180 ml); 3 3/4 cups grated fresh coconut (460 g); 2 eggs, lightly beaten; 1/4 cup milk (60 ml); 1 tablespoon vanilla extract

1
2 large egg yolks (360 g)
2
3/4 cup water (180 ml)
3
3 3/4 cups grated fresh coconut (460 g)
4
2 eggs, lightly beaten
5
1/4 cup milk (60 ml)
6
1 tablespoon vanilla extract

Ingredients

1
2 large egg yolks (360 g)
2
3/4 cup water (180 ml)
3
3 3/4 cups grated fresh coconut (460 g)
4
2 eggs, lightly beaten
5
1/4 cup milk (60 ml)
6
1 tablespoon vanilla extract

Directions

1
In a refrigerator, combine the sugar with the water and cook in a microwave at high heat for about 15 minutes or until a caramelized sauce is obtained
2
Mix in the coconut
3
Set aside
4
For the eggs, beat lightly, add milk, and mix
5
Combine the coconut mixture and mix
6
Cook in a microwave at high heat for approximately 3 minutes or until creamy
7
Add vanilla extract, mix, and let cool
8
Serve in a custard cup
9
495 calories per serving