caramelized coconut budino

[Guest guest]

I caught the show where Joanne Weir demonstrated this dish. she makes it look

so easy! this custard is baked upside down. the coconut rises to the top and

when inverted becomes the crust. could probably cut 12 wedges instead of 8.

works out to 1 egg per portion.

 

 

* Exported from MasterCook *

 

Caramelized Coconut Budino

 

Recipe By :Joanne Weir's More Cooking in the Wine Country

Serving Size : 8 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups very finely grated sweetened coconut

2 cups sugar -- divided use

8 eggs

3 cups whole milk

3 tablespoons all-purpose flour

 

1. Preheat the oven to 325F. Place the coconut on a baking sheet and bake in the

oven until light golden, tossing occasionally, 10 to 12 minutes. Let cool

slightly. Place in a food processor and pulse until finely ground. Reserve.

Increase oven temperature to 375F.

 

2. In a clean (no oil/fat), large, heavy stainless-steel frying pan, melt 1 cup

of the sugar over medium heat. Do not stir with a spoon; instead, swirl the pan

to melt the sugar uniformly. The pan must be clean for this to work. a little

oil or fat will cause the sugar to form crystals. Cook until the sugar starts

to turn golden brown. Immediately remove the pan from the heat and pour the

mixture into an 8-inch cake pan. Turn the cake pan to coat the bottom and sides

with caramel (half way up is fine). Set it aside.

 

3. Whisk the eggs together in a bowl. Add the remaining 1 cup sugar, the milk,

coconut, and flour, and stir together until well mixed.

 

4. Pour the coconut mixture into the caramel-lined pan, and place in a larger

pan that will serve as a bain marie. Pour boiling water into the larger pan to a

depth of one inch or halfway up the side of the cake pan. Bake in the oven until

set and a skewer goes into the center and comes out clean, 55 to 65 minutes.

 

Remove the cake pan from the larger pan and let it sit for 10 minutes. No

longer. Then invert the coconut budino onto a serving plate, and serve. Serves

8.

 

Recipe from Joanne Weir's More Cooking in the Wine Country. The instructions

have been edited to include comments from the televised demonstration of this

dish.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 436 Calories; 15g Fat (30.2% calories

from fat); 10g Protein; 68g Carbohydrate; 1g Dietary Fiber; 199mg Cholesterol;

160mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 1/2 Non-Fat

Milk; 2 1/2 Fat; 3 1/2 Other Carbohydrates.

 

NOTES : " I've never really liked coconut, but when a Tuscan friend of mine

served this dish recently, I changed my mind. I'd been invited to breakfast and

expected the usual breakfast fare. Instead she served two desserts, including

this budino, or custard, that magically separates itself into three layers. "

Joanne Weir

 

Nutr. Assoc. : 5226 0 0 0 0

 

 

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