Put 1 cup of sugar into a small heavy saucepan and set it over medium heat. Cook, stirrring with a wooden spoon until sugar caramelizes. Have ready a 2 qt porcelain mold warmed with boiling water, and dried. Pour in caramel, turning the mold so that caramel coats the bottom & an inch or so of the sides. Set aside. Add remaining 3/4 cup of sugar to eggs. Pour the evaporated milk and coconut milk into a saucepan; bring to scalding point and slowly pour into the egg mixture, stirring with wooden spoon or wire whisk. Add coconut and pour into the caramelized mold. Set mold in a pan of hot water in a 350 oven and bake for 1 hour, or untila toothpick inserted comes our clean. Cool thoroughly (at least 45 minutes) and unmold onto a serving platter. Recipe By : ARC63 From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (3534g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2506 (36%)|
|Amt Per Serving||% DV|
|Total Fat 278.5g||371 %|
|Saturated Fat 137.1g||685 %|
|Monounsaturated Fat 84.6g|
|Polyunsanturated Fat 24.1g|
|Cholesterol 6848.8mg||2107 %|
|Sodium 3267.9mg||113 %|
|Potassium 5643.4mg||149 %|
|Total Carbohydrate 869.3g||256 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 869.3g|
|Protein 268.2g||383 %|
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Calories per serving: 6915
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