Cooking For 1968 COCONUT CUSTARD

Press, Volume CVIII, Issue 31802, 5 October 1968, Page 3

Cooking For 1968 COCONUT CUSTARD

In the Philippines they serve a very delicious sweet which they call Leche Flan. It is a coconut custard with a caramel flavour and is as good hot as it is cold.

To serve six you will need: 2 cups desiccated coconut. 2 cups thin cream or evaporated milk 1 cup dark brown sugar 3 tablespoons water 4 eggs plus 2 egg yolks 1 cup white sugar 2 teaspoons grated lemon rind. Method. Combine the coconut and cream in a saucepan and bring to the boil. Remove from heat and stand for half an hour. Press all the liquid from the coconut and dispose of the pulp. Combine the brown sugar and water in a saucepan and cook over medium heat until

a thick syrup is formed. Spread three quarters of this on the base of a well buttered dish or cake tin. Mix the remaining syrup with the coconut cream and cook together over low heat,

stirring constantly until the syrup is dissolved. Beat eggs and extra yolks and add the white sugar and lemon rind. Blend well. Gradually add the hot cream mixture, beating continually as you add it and pour this into the prepared mould. Place In a pan of hot water and cook in a slow oven, or on top of the stove for li hours making sure that the water in the pan does NOT boil or the custard will curdle. If cooked on top of the stove the sweet can be put under the grill for a minute or two to colour the top.

Wahine Club.—The programme at the sixth hui of the season, held by the Christchurch Wahine Club, was presented by Mrs Joan Bissett. It included sketches and choral items. The guest artist, Mrs Joyce Bull, gave a saxophone solo and Mr David Tanner showed slides.