Aug 192019
 

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.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.