• p22

    Ingredients:

    265g of caster sugar, plus extra for coating

    15 egg yolks

    275g of milk

    1 pinch of salt

    1/2 lemon, juice only

    50g of desiccated coconut

    1 knob of butter

    Directions:

    Mix 50g of the sugar with 150ml of the milk in a saucepan and bring to the boil. Once boiling, remove from the heat and pour over the coconut. Set aside for 2 hours

    After 2 hours, whisk together the egg yolks and remaining 215g sugar before adding the salt, remaining 125g milk and lemon

    Grease the dariole moulds with the butter and sprinkle over some caster sugar to coat. Tip out any excess sugar, then place a small layer of the soaked coconut into each mould

    Preheat the oven to 140°C/gas mark 1

    Pour the liquid custard mix over the coconut bases - roughly 40g of mix in each mould, place in a bain marie and cook in the oven for 45 minutes, or until set