Coconut Gelatin with Egg Custard

Name: Coconut Gelatin with Egg Custard
Yield: 10
Ingredients: For the gelatin: combine all ingredients well and place in a 7.25-inch-diameter mold, greased with oil; Let it set until firm; For the egg custard: in a saucepan, combine sugar and water, stir and bring to a boil until syrupy; Test by lifting some of the hot syrup between your fingers; it should form a thread that breaks easily; Remove from heat, add coconut milk and stir; Add eggs and cook, stirring constantly, until slightly thickened; Don't let it boil or scorch; Dissolve gelatin in cold water and combine with egg mixture. Pour into mold and refrigerate until set. Serve with chilled egg custard. Yield: 10 servings.

1
For the gelatin: combine all ingredients well and place in a 7.25-inch-diameter mold, greased with oil
2
Let it set until firm
3
For the egg custard: in a saucepan, combine sugar and water, stir and bring to a boil until syrupy
4
Test by lifting some of the hot syrup between your fingers; it should form a thread that breaks easily
5
Remove from heat, add coconut milk and stir
6
Add eggs and cook, stirring constantly, until slightly thickened
7
Don't let it boil or scorch
8
Dissolve gelatin in cold water and combine with egg mixture. Pour into mold and refrigerate until set. Serve with chilled egg custard. Yield: 10 servings.

Ingredients

1
For the gelatin: combine all ingredients well and place in a 7.25-inch-diameter mold, greased with oil
2
Let it set until firm
3
For the egg custard: in a saucepan, combine sugar and water, stir and bring to a boil until syrupy
4
Test by lifting some of the hot syrup between your fingers; it should form a thread that breaks easily
5
Remove from heat, add coconut milk and stir
6
Add eggs and cook, stirring constantly, until slightly thickened
7
Don't let it boil or scorch
8
Dissolve gelatin in cold water and combine with egg mixture. Pour into mold and refrigerate until set. Serve with chilled egg custard. Yield: 10 servings.

Directions

1
Prepare the gelatin: mix all ingredients well and place in a 7.25-inch-diameter mold, greased with oil
2
Let it set until firm
3
Make the egg custard: in a saucepan, combine sugar and water, stir and bring to a boil until syrupy
4
Test by lifting some of the hot syrup between your fingers; it should form a thread that breaks easily
5
Remove from heat, add coconut milk and stir
6
Add eggs and cook, stirring constantly, until slightly thickened
7
Don't let it boil or scorch
8
Dissolve gelatin in cold water and combine with egg mixture
9
Pour into mold and refrigerate until set
10
Serve with chilled egg custard.