1 (12-ounce) can evaporated milk
1 (14-ounce) can coconut milk
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1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla or coconut extract and/or 2 tablespoons rum
Makes 8 servings.
Prepare mold with caramel (see instructions below). Heat oven to 350 degrees.
Beat eggs until frothy, then beat in the three milks. Add the flavorings.
Pour mixture into prepared mold, and place it in a larger pan. Add enough hot water to the pan to come halfway up the side of the mold. Bake 50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the mold to cool on a wire rack. Refrigerate at least 2 hours. To unmold, dip the mold in hot water for 30 seconds, then invert onto serving plate.
Nutritional information per serving: 430 calories (48 percent fat), 24 g fat (16 g saturated, 4.5 g monounsaturated), 196 mg cholesterol, 14 g protein, 43 g carbohydrates, no fiber, 188 mgsodium.