J
Jeanh
Guest
Custaroons
INGREDIENTS:
INGREDIENTS:
- 1 397 gm. tin of sweetened condensed milk
- 2 whole eggs
- 4 egg yolks
- 1/4 c. melted butter
- 1 tsp. vanilla extract
- 2/3 c. desiccated coconut
- Preheat the oven to 325° F/160° C.
- Line a 12-hole muffin pan with paper cases. I used muffin cases which is bigger than cupcake cases.
- Whisk all of the ingredients together.
- Fill cups 3/4 full with the mixture. Always stir before filling a cup to re-distribute the coconut in the mixture.
- Set the muffin pan on a bigger oven tray. Put this in the oven and pour boiling water on the bigger pan to reach halfway up the sides of the muffin pan.
- Bake for 25-35 minutes. Check by testing with a toothpick. It's done when the toothpick comes out clean. It is best not to overcook them so that the bottom layer has a soft texture.
- Leave in the pan for five minutes before transferring to a cooling rack.
