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1
In a heavy saucepan combine the sugar with 2 tablespoons cold water and let stand until moistened.
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2
Over medium heat, swirl the pan continuously until the sugar dissolves.
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3
When the syrup becomes a medium-dark amber color, pour the caramel into the bottom of a 2-quart shallow baking dish.
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4
Immediately lift the mold using dry kitchen towels (the mold will be hot), and turn and tilt it until the bottom and sides are coated with caramel.
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5
Set aside.
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6
Prepare the custard: Preheat the oven to 325F.
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7
Spread the coconut on a baking sheet.
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8
Bake, stirring once or twice until toasted and golden brown, about 5 to 10 minutes, Set aside.
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9
In a medium saucepan, bring the milk, sugar, and coconut to a simmer over medium heat, stirring often to dissolve the sugar.
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10
Remove from the heat and steep for 20 minutes.
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11
Using an electric mixer set at high speed, beat together the whole eggs and egg yolks until thick and lemon colored, about 1 minute.
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12
Strain the coconut-milk mixture through a fine sieve pressing down to extract the milk from the coconut.
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13
Discard the coconut.
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14
Gradually beat into the egg mixture.
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15
Pour the custard into the caramelized dish.
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16
Place within a larger roasting pan and add enough boiling water to come halfway up the sides of the pan.
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17
Place on center rack of the oven and bake for about 50 minutes or until the custard is set, but wobbly when shaken.
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18
(A paring knife inserted in the center of the custard will come out clean but slightly wet.)
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19
Remove the custard from the water bath and cool for 20 minutes.
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20
Cover and refrigerate for at least 3 hours or overnight.
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21
To serve, run the blade of a paring knife around the edges of the dish.
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22
Dip the dish in a roasting pan filled with hot water for a minute or two.
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23
Set a large deep serving platter that can hold the caramel sauce over the dish.
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24
Hold tightly, invert, and unmold.
