Cooks in: 1h
Levels: Medium
Serves: 4
List of Ingredients
- 1 1/4 C. of milk
- 3/4 C. of coconut milk
- 1/2 C. of sugar
- 1/4 C. of shredded coconut
- 2 of whole eggs
- 4 of egg yolks
- Lemon
- 1 small round sponge cake
- 1 packet Vanillina
- Rum
Method
1
Combine the milk, coconut milk, and the washed peel of the lemon (yellow part only); heat but do not boil. In a separate bowl, beat the whole eggs, egg yolks, sugar, and packet of Vanillina; temper the mixture with the warm milk, then add in the shredded coconut and 2 tablespoons of rum.
2
Cut the sponge cake into 4 discs wide enough to cover the bottom of 4 ramekins or flan molds; equally fill the molds with the mixture. Place the molds in a large baking pan filled with 2 inches of warm water, then bake at 350° for about 40 minutes. Once they are cooked, remove them from the oven and let them cool. Turn the custards over onto a serving dish and sprinkle with cocoa powder if desired.