This week, I am focusing on recipes that have milk in them. The first one is sweet, the second one savory,
13 1/2 cups Milk
2 peeled Coconuts
12 Egg Yolks
2 1/2 cups Sugar
3/4 cup Sugar for caramel
Preheat oven to 350℉.
In a saucepan, mix 6 3/4 cups milk and 2 1/2 cups sugar. Simmer until milk is reduced by 1/4. Set aside.
Chop coconuts into small cubes and grind with remaining 6 3/4 cups milk. Bring to a boil. Remove from heat and allow to cool. Combine coconut milk and sugared milk; beat in yolks until well mixed.
In a small saucepan, melt 3/4 cup sugar with water until it forms a caramel texture. Use this to coat a 10-inch round mild. Next fill the mold with coconut milk, sugared milk and yolk mixture. Set mold in large pan half-filled with water and place in oven. Bake for 40 minutes. Cool in refrigerator for at least 3 hours.
Good Cooking, Good Eating and Good Living!!!