Ingredients
- 10 eggyolks
- ½ cup brown sugar, firmly packed
- ½ cup maple syrup
- 2 cups Fiesta Coconut milk powder dissolved in 1 cup hot water
- 1/3 cup refined sugar
Procedure
- Caramelize refined sugar and line a custard pan with the caramel
- In a mixing bowl, blend all ingredients well by mixing but do not beat. Strain the mixture through a fine meshed strainer and pour into the lined pan. Cover with aluminum foil. Stream until well done over slow-boiling water to get a fine-textured custard.
- Makes 8-10 servings.