Coconut Cream

• 2 whole eggs
• 2 egg yolks
• 1 15-ounce can cream of coconut (see note)
• 1 cup evaporated milk
• 2 teaspoons vanilla

1. Beat the whole eggs with the egg yolks.
2. Gradually beat in the coconut cream, evaporated milk and vanilla.
3. (For speed, use a food processor or blender).
4. Pour the mixture into a three-to four-cup baking dish, set the dish into a larger pan filled with an inch or two of hot water.
5. Bake at 325 degrees for 50 to 60 minutes, or until the center is slightly shaky but almost set.
6. Remove the baking dish from the hot water and let it cool.

eggs, egg yolks, cream of coconut, milk, vanilla

Taken from cooking.nytimes.com/recipes/2169 (may not work)