1/2 tablespoon of butter
3/4 cup of sugar
1 cup of water
12 egg yolks passed through a fine-mesh sieve and lightly beaten
2 cups of fresh shredded coconut
Add-ons
Muffin tin liners
Large baking sheet
1/2 tablespoon of butter
3/4 cup of sugar
1 cup of water
12 egg yolks passed through a fine-mesh sieve and lightly beaten
2 cups of fresh shredded coconut
Add-ons
Muffin tin liners
Large baking sheet
Grease with butter and dust with sugar the muffin tin liners
Bring the water with sugar to a boil, stirring until dissolved
Simmer for five minutes or until a thick syrup forms
Add the melted butter, mix, remove from heat and let cool
Preheat the oven to moderate temperature
Combine the beaten egg yolks and shredded coconut with the syrup and mix well
Pour into muffin tin liners
Cook in a water bath over a large baking sheet at room temperature for about 30 minutes or until, when pierced with a toothpick, it comes out clean
Place the custards in suitable containers and serve.
