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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325°F. | 2. Set 2 6 cup Savarin (or ring) molds in large baking pan. | 3. Pour in enough boiling water to come halfway up sides. Set in oven. | 4. Cook sugar and water in heavy small saucepan until sugar dissolves, swirling pan occasionally. | 5. Increase heat and boil until syrup caramelizes. | 6. Pour half of syrup into each mold, tilting to coat sides. | 7. Quickly return molds to water bath. | 8. Gently blend milk, eggs, sugar, vanilla, cinnamon (if necessary) and salt in large bowl. | 9. Stir in coconut and chocolate powder. | 10. Divide mixture between molds; mixture should come to within 1/4 inch of top. | 11. Bake until custard is set and tester inserted in center comes out clean, about 50 minutes (reduce oven temperature if water starts to boil or custard may curdle). | 12. Remove from water bath and cool. | 13. Refrigerate for 3 hours or overnight. | 14. Before serving, invert onto platters. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
water	6	tablespoons		0.0	0.0	0.0	0.0
milk	4	cups		595.36	46.6528	30.744	31.9152
egg	8			572.0	2.88	50.24	38.04
sugar	1	cup		1208.97	302.394	0.0	0.0
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
cinnamon	1	teaspoon	semisweet	-	-	-	-
salt	1	pinch		-	-	-	-
coconut	1 3/4	cups	grated	678.3	77.1269	4.6559	41.6351
mexican chocolate	3	ounces	semisweet ground	362.3065	65.836	3.0958	13.2591

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.