Substances
Sugar, 600 g
Eggs, 4
Buds, 8
Grated coconut 150 g.
Vanilla essence, 1 tablespoon
Preparation
– Place 200 g. of sugar in a pudding pan with a central tube.
– Sprinkle the sugar with water.
– Place over the warmth and rotate the pudding pan in order that the caramel flows and coats the mildew evenly.
– Put the remaining sugar (400 g) with half a liter of water and the vanilla essence in a saucepan over excessive warmth till a thick syrup is shaped. (About 10 minutes)
– Place the grated coconut in a bowl and add the syrup whereas mixing with a wood spoon.
– Let cool.
– Calmly beat the yolks with the eggs.
– Add to the syrup.
– Pour into the caramel mildew.
– Bake in a average oven, in a bain-marie, for an hour and a half or so.
– Unmold when it cools down.
– It may be served with medium whipped cream.
