Tweet
serves 3
1 egg
2 egg yolks
3/4 tsp. vanilla extract
2 tsp. brown sugar, packed
3/4 cup milk
3/4 cup sweetened condensed milk
1/3 c. unsweetened shredded coconut (IC friendly)
Preheat oven to 350 degrees F. In a bowl beat the eggs and egg yolks with the vanilla and brown sugar until well combined. Pour in the milk and condensed milk, and stir to combine. Stir in the coconut. Pour the mixture into six 4-oz. custard cups. Place the cups in a large rectangular baking pan. Fill the baking pan with hot water until it is about one inch in depth. Bake at 350 degrees F. for 35 minutes, or until a knife inserted in the center comes out clean. Allow to cool ten minutes, then refrigerate for at least two hours before serving.
Note: Make sure the coconut doesn't have metabisulfite or sulfites on the label and isn't sweetened.
Orange-Coconut Variation : Add 3/4 tsp. orange peel(if can tolerate) with the vanilla.
1 egg
2 egg yolks
3/4 tsp. vanilla extract
2 tsp. brown sugar, packed
3/4 cup milk
3/4 cup sweetened condensed milk
1/3 c. unsweetened shredded coconut (IC friendly)
Preheat oven to 350 degrees F. In a bowl beat the eggs and egg yolks with the vanilla and brown sugar until well combined. Pour in the milk and condensed milk, and stir to combine. Stir in the coconut. Pour the mixture into six 4-oz. custard cups. Place the cups in a large rectangular baking pan. Fill the baking pan with hot water until it is about one inch in depth. Bake at 350 degrees F. for 35 minutes, or until a knife inserted in the center comes out clean. Allow to cool ten minutes, then refrigerate for at least two hours before serving.
Note: Make sure the coconut doesn't have metabisulfite or sulfites on the label and isn't sweetened.
Orange-Coconut Variation : Add 3/4 tsp. orange peel(if can tolerate) with the vanilla.
