← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 12 large egg yolks, at room temperature
• 200 g caster sugar, plus extra for the moulds
• 200 ml Coconut milk
• 60 g Desiccated coconut
• 30 g butter, melted, plus extra for the moulds
• 1 tsp vanilla extract (optional)

Method

1. Heat the oven to 180°C (350°F) and put the kettle on. Brush a 12-hole muffin tin or small moulds generously with butter and sprinkle with sugar, tapping out the excess.
2. Push the egg yolks through a sieve into a bowl to remove the stringy bits, then whisk in the sugar until it dissolves.
3. Stir in the coconut milk, melted butter, coconut and vanilla. Leave for 10 min so the coconut can soak, then stir again and fill the moulds three-quarters full.
4. Set the tin in a roasting tray and pour hot water into the tray to come halfway up the moulds. Bake for 30–35 min, until set and golden on top.
5. Cool in the tin, then chill for 2 hours. Run a knife around each one and turn out upside down so the shiny custard is on top.

Tips

• Use the 12 leftover whites for meringues or the port meringue on a suspiro limeño.
• Sieving the yolks is the secret to the smooth, glassy finish.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Easy and Delish