serves
8
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 12 egg yolks
- 440 g (2 cups) sugar
- 250 ml water
- 100 g shredded coconut
- 2 tbsp butter, melted
- 1 tsp vanilla essence
- glucose syrup or butter, for lining the tins
Cooling time 1 hour
Instructions
Preheat the oven to 180°C. Combine the ingredients other than the glucose syrup in a bowl and mix well.
Spread a thin layer of glucose syrup in the bottom of eight 250 ml individual baking moulds. Add the custard to three-quarters full. Bake the custards in a water bath for around 20 minutes.
Make sure they are cool before turning out. Serve cold.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
