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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 350F and get the baking pans ready. You will need an 8-inch square baking pan and a large roasting pan. | 2. Put 1/2 cup of sugar and the water in a small saucepan over medium-high heat. Bring to a boil, swirling pan until sugar melts. Boil for approximately 3 minutes or until syrup turns an amber color. | 3. Immediately pour into square baking pan. Tilt the pan to coat the bottom completely. It is all right if the syrup hardens. | 4. In a large bowl, beat eggs and coconut milk until well blended. | 5. Beat in remaining sugar and the milk then pour the mix into baking pan. | 6. Place the square baking pan inside the roasting pan. | 7. Add hot water to roasting pan until it comes halfway up the sides of smaller pan. | 8. Bake 55 minutes to 1 hour; until a knife inserted near center comes out clean. | 9. Remove the square pan from the water and let cool completely. | 10. Cover and refrigerate at least 4 hours before serving. | 11. When ready to serve, run a knife around the edges of custard. | 12. Place an inverted rimmed serving plate over pan. Holding plate and pan together, carefully turn both over. | 13. Lift the pan and let they syrup run onto plate. | 14. Garnish with coconut and/or pineapple. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
water	2	tablespoons		0.0	0.0	0.0	0.0
egg	5			357.5	1.8	31.4	23.775
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
milk	1	cup		148.84	11.6632	7.686	7.9788
pineapple chunk			shredded	-	-	-	-

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