Emerils Coconut Pudding Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
4 each: Egg yolks,
1/2 cup: Brown sugar,
1 pinch: Fresh grated nutmeg,
1 tbsp: Pure vanilla extract,
2 tbsp: Full flavored rum,
1 cup: Milk,
1 cup: Coconut milk,
5 tbsp: Butter, melted
2 cup: Fresh grated coconut,
2 cup: Fresh bread crumbs,
4 each: Egg whites, sweetened and
Whipped to stiff peaks,
Directions:
Preheat the oven to 35o degrees F. Grease a large oven-proof baking
dish.
In a mixing bowl, whisk the egg yolks, 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 in the oven for a
couple of minutes or until golden brown.
From: Emeril Live on Food TV Entered by: Roy Olsen
http://www.indy.net/~roy/
Source from luhu.jp
dish.
In a mixing bowl, whisk the egg yolks, 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 in the oven for a
couple of minutes or until golden brown.
From: Emeril Live on Food TV Entered by: Roy Olsen
http://www.indy.net/~roy/
Source from luhu.jp