Coconut crown

INGREDIENTS for 4/6 PEOPLE 1/2 litre of condensed milk, 150 g sugar, 1 pinch of cinnamon powder, 200 g of grated coconut, 3 eggs and 6.

For the caramel: 10 sugar cubes, 1 tablespoon of water preparation time: 20 minutes cooking time: 25 to 40 minutes mix the milk, sugar, cinnamon.

Add the grated coconut.

Beat the eggs with the reds, then pour over the milk and coconut.

In a saucepan over low heat melt the sugar with the water and cook until you get a thick liquid of golden color.

Pour the caramel into a mold with the hole, then pour the egg cream and coconut and cook in a Bain-Marie and moderate flame at a temperature of about 180° for 40 minutes.

If the mold and the quantity of cream are reduced will be enough to cook the custard for 25 minutes.

Put the cream in the refrigerator until it consolidates and remove from pan and cool guarnendola with grated coconut or powdered.