Puerto Rican Recipes

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Procedure:
Heat the milk in a saucepan. When hot take it off the heat and set aside. Meanwhile, lightly beat the eggs with the sugar and pour in hot milk. Grated coconut is added to the mixture and gently whisk. In a saucepan prepare the caramel. To do this, put the sugar to heat and slowly melts. When the sugar becomes a liquid consistency and a golden color, pour it into the bottom and sides of a mold. It is important to do it quickly because the caramel solidifies quickly. Then the mixture is poured into the mold (above caramel). The mold was placed in another container with water, ensuring that the water in the container cover at least halfway up the mold. Both are put in oven preheated to medium heat and cook (water bath) for 40 minutes approximately After this time it is checked whether it is cooked by inserting a skewer or knife in the pudding. If the knife comes out clean is that the pudding is ready, if otherwise goes completely impregnated with the mixture, is that still lacks a bit of cooking (it will depend quite the type of mold used) Once cooked allow to cool well and remove from the mold. It is important to thoroughly chilled because if not it is very easy to break

Enjoy !!!