This makes a nice light dessert (is there really such a thing?)
- 3/4 cup shredded coconut
- 1/3 cup plus 1/2 cup sugar
- 2 large eggs, room temperature
- 4 large egg yolks, also at room temperature
- pinch of salt
- 2 tsp. white rum
- 1/2 tsp. pure vanilla extract
- 2 1/4 cups canned coconut milk, scalded
Heat oven to 450 degrees. In a nonstick frypan toast the shredded coconut until golden in colour. This takes about 4 minutes. Set aside.
Reduce the temperataure to 300 degrees.
Prepare 4 custard cups with buttering the sides. In a small saucepan, bring 1/3 cup sugar and 1/3 cup water to a boil. Cook over medium heat WITHOUT stirring until colour is dark brown. This will take about 10 minutes. Immediately pour 1 tbsp. of the caramel into each dish, coating the bottom. Set aside.
In a large bowl, whisk together the eggs, egg yolks, remaining 1/2 cup sugar, salt, rum and vanilla. Slowly whisk in the scalded milk. Strain the mixture into each of the dishes. Put the dishes in a deep sided pan and fill with boiling water about halfway up the sides of the dishes.
Bake about 50 minutes in the oven. Remove from the water bath and cool thoroughly. To unmold, run a knife around the edges and turn out on plates. Garnish with whipping cream and sprinkle with the toasted coconut and serve to 4 adoring guests.