3 cups of sugar
6 cups of milk
5 eggs
4 egg yolks
1 1/2 teaspoons of vanilla extract
1 1/2 cups of shredded coconut
3 cups of sugar
6 cups of milk
5 eggs
4 egg yolks
1 1/2 teaspoons of vanilla extract
1 1/2 cups of shredded coconut
Place 2 cups of sugar in a saucepan
Heat the mixture over low heat, stirring until the sugar dissolves completely
Pour the mixture quickly into a 25cm diameter and 8cm height mold and flip it from one side to the other to spread the syrup at the bottom and sides. Reserve
Scald the milk
Beat the eggs, egg yolks, and remaining sugar just to mix
Add the milk gradually, mixing well
Add the vanilla extract
Brown the coconut in a skillet over low heat, stirring occasionally
The coconut should be golden brown but not dark
Add the coconut to the cream and pour it into the mold
Bake in a moderate oven (180°C) for about 1 1/2 hours or until, when inserting a knife into the center, it comes out clean
Let it cool well
Deseem on the day after
Serves 4 people.
