Coconut Pudding

Recipe Ingredients

4		Egg yolks
1/2 cup	80g / 2.8oz	Brown sugar
1		Fresh grated nutmeg
1 tablespoon	15ml	Pure vanilla extra
2 tablespoons	30ml	Mount Gay Rum
1 cup	237ml	Milk
1 cup	237ml	Coconut milk
5 tablespoons	75ml	Butter - melted
2 cups	186g / 6.6oz	Grated fresh coconut
2 cups	292g / 10oz	Fresh bread crumbs
4		Egg whites - sweetened, and
		Whipped to stiff peaks

Recipe Instructions

Preheat the oven to 350 degrees. Grease a large oven-proof baking dish.

In a mixing bowl, whisk the eggs, sugar, nutmeg, vanilla, and rum together. Whisk in the milk and coconut milk. Add the butter, fresh coconut and bread crumbs. Whisk well. Pour the mixture into the prepared pan. Bake for 1 hour. Remove from the oven and cool for 10 minutes.

Increase the temperature to 450 degrees. Spread the meringue over the top of the pudding evenly. Place back in the oven for a couple of minutes or until golden brown.

This recipe yields 10 to 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B52 broadcast 06-30-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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