Coconut Pudding Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Egg yolks,
1/2 cup: Brown sugar,
pn Fresh grated nutmeg,
1 tbsp: Pure vanilla extra,
2 tbsp: Mount Gay Rum,
1 cup: Milk,
1 cup: Coconut milk,
5 tbsp: Butter, melted
2 cup: Grated fresh coconut,
2 cup: Fresh bread crumbs,
4: Egg whites, sweetened and
Whipped to stiff peaks,
Directions:
Preheat the oven to 350 degrees F. Grease a large oven-proof baking
dish. In a mixing bowl, whisk the eggs, sugar, nutmeg, vanilla, and
rum together. Whisk in the milk and coconut milk. Add the butter,
fresh coconut and bread crumbs. Whisk well. Pour the mixture into the
prepared pan. Bake for 1 hour. Remove from the oven and cool for 10
minutes. Increase the temperature to 450 degrees F. Spread the
meringue over the top of the pudding evenly. Place bake in the oven
for a couple of minutes or until golden brown.
Yield: 10 to 12 servings
EMERIL LIVE SHOW #EMIB52
Source from luhu.jp
dish. In a mixing bowl, whisk the eggs, sugar, nutmeg, vanilla, and
rum together. Whisk in the milk and coconut milk. Add the butter,
fresh coconut and bread crumbs. Whisk well. Pour the mixture into the
prepared pan. Bake for 1 hour. Remove from the oven and cool for 10
minutes. Increase the temperature to 450 degrees F. Spread the
meringue over the top of the pudding evenly. Place bake in the oven
for a couple of minutes or until golden brown.
Yield: 10 to 12 servings
EMERIL LIVE SHOW #EMIB52
Source from luhu.jp
Tags
Emeril