( serves 6-8) Camera Press
Prep time: 30 mins Cooking time: 50 mins, plus overnight chilling x 2
Ingredients 1 cup desiccated coconut 2 tsp vanilla essence 1 x 387g tin condensed milk 250ml full-cream milk 100ml water, plus 1 tbsp 100g sugar 30g butter 7 egg yolks Method: 1. Mix together coconut, vanilla essence, condensed milk, full-cream milk and 1 tbsp water in a bowl, cover tightly and refrigerate overnight. 2. To make caramel sauce, stir together 100ml water, sugar and butter over low heat until all sugar has dissolved. Once dissolved, do not stir. Bring to boil and cook until caramel in colour. Pour into well-greased bundt baking dish, tilting dish to coat its sides. 3. Preheat oven to 180°C. Prepare a bain-marie (ie halffill large roasting tin with water) and place in oven. 4. Beat egg yolks into cold condensed milk mixture and pour into caramel-coated bundt baking dish. Cover with foil, place in bain-marie ensuring water cannot get into dish and bake for 50 minutes. 5. Remove from oven and allow to cool on a wire rack. Chill in fridge overnight. To serve, turn out on to a plate and drizzle with any leftover caramel.