Butter for greasing
Sugar to dust
15 egg yolks with fine whites (when opening the eggs, give a slight turn so that the heavier white falls into the shell along with the yolk)
3 cups of sugar
2 tablespoons of butter at room temperature
1 fresh grated coconut
Grated coconut for decoration
Raspberries to taste
Butter for greasing
Sugar to dust
15 egg yolks with fine whites (when opening the eggs, give a slight turn so that the heavier white falls into the shell along with the yolk)
3 cups of sugar
2 tablespoons of butter at room temperature
1 fresh grated coconut
Grated coconut for decoration
Raspberries to taste
Preheat the oven hot (400°F)
Grease and dust with sugar a 25cm diameter pudding mold. Reserve
Mix all ingredients in a bowl
Transfer the mixture to the reserved mold and let it rest for 2 hours
During this period, the mixture separates: below forms a yellow cream; above, there is coconut
Put in the oven with water bath for 1 hour and 30 minutes, or until, when inserting a toothpick into the center of the mixture, it comes out clean
If the surface becomes too brown, cover with aluminum foil and finish baking
Let it cool and unmold onto a plate
Decorate with grated coconut and raspberries
Serve immediately.
