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Measurements

Coconut Custard (Quindins de Coco)

1 cup sugar
1/2 cup water
2 tablespoons butter or margarine, melted
4 tablespoons fresh coconut, finely grated
6 eggs yolks, beaten
12 custard cups

In a small pan, combine the sugar and the water and cook over a low heat until it spins a thread, stirring accasionally. Add the butter. Cool. Mix the coconut and eggs yolks and add to the syrup, stirring well with a wooden spoon. Pour into small, individually buttered custurd cups and put in a 9x13 inch pan, containing 1 inch of hot water and bake in a 350 degree oven for 40 minutes. The top of each custard should be light brown in color . Let cool, then place upside down in white paper baking cups.When turned over, the bottom should have a tender, jelly-like consistency. Makes 10-12.


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