Caribbean Coconut Custard

1. 1

   Place eggs, yolks, sugar, water and butter into a food processor and whirl until well combined.

2. 2

   Add coconut.

3. 3

   Whirl just to mix.

4. 4

   Set a 5-6 cup ring mold in a larger rimmed baking pan, at least 2 inches deep.

5. 5

   Pour egg mixture into mold.

6. 6

   Place both pans in a 350* oven.

7. 7

   Fill bottom pan with boiling water to halfway up the sides of the mold.

8. 8

   Bake until custard jiggles only slightly when shaken, about 50 minutes.

9. 9

   Lift mold from water and place on rack.

10. 10

    Let cool completely.

11. 11

    Invert a plate on top and invert custard onto plate.

12. 12

    Lift off mold.

13. 13

    Serve or cover and chill for up to 2 days.

14. 14

    Cut into wedges and serve with pineapple.

* Per serving · 4 servings · Values may vary.

No additional tips available.