Directions:
- Combine 1 cup sugar and 1/2 cup water in a 9-inch cakepan; cook over low heat 10 minutes or until sugar caramelizes, tipping pan to cover bottom evenly.
- Whisk together eggs, yolks, and remaining 1/2 cup sugar until blended. Gradually add milk, whisking constantly; stir in coconut, rum, and vanilla. Pour mixture into prepared pan. Cover with foil; place on a jellyroll pan. Add hot water to jellyroll pan to a depth of 1/4 to 1/2 inch.
- Bake at 325° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Remove from water, and uncover; cool in cakepan on a wire rack. Cover and chill 3 hours.
- Run a knife around edge of custard to loosen; invert onto a serving plate. Garnish, if desired.
- Note: 8 (4-ounce) custard cups may be substituted for cakepan. Caramelize sugar in heavy saucepan instead of cakepan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.85 Kcal (983 kJ) | ||
| Calories from fat | 53.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.94g | 9% | |
|---|---|---|---|
| Cholesterol | 112.2mg | 37% | |
| Sodium | 81.99mg | 3% | |
| Potassium | 182.1mg | 4% | |
| Total Carbs | 36.64g | 12% | |
| Sugars | 35.71g | 143% | |
| Protein | 6.35g | 13% | |
| Iron | 0.6mg | 3% | |
| Calcium | 112.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 140.44 Kcal (588 kJ) | ||
| Calories from fat | 31.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 9% | |
|---|---|---|---|
| Cholesterol | 67.1mg | 37% | |
| Sodium | 49.03mg | 3% | |
| Potassium | 108.9mg | 4% | |
| Total Carbs | 21.91g | 12% | |
| Sugars | 21.35g | 143% | |
| Protein | 3.8g | 13% | |
| Iron | 0.4mg | 3% | |
| Calcium | 67.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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