Coco Loco Custard

• 1 1/2 cups sugar, divided
• 1/2 cup water
• 3 large eggs
• 2 egg yolks
• 2 1/2 cups warm milk
• 1/2 cup sweetened flaked coconut, toasted
• 2 tablespoons dark rum
• 1 tablespoon vanilla extract
• Garnish: toasted coconut

1. Combine 1 cup sugar and 1/2 cup water in a 9-inch cakepan; cook over low heat 10 minutes or until sugar caramelizes, tipping pan to cover bottom evenly.
2. Whisk together eggs, yolks, and remaining 1/2 cup sugar until blended. Gradually add milk, whisking constantly; stir in coconut, rum, and vanilla. Pour mixture into prepared pan. Cover with foil; place on a jellyroll pan. Add hot water to jellyroll pan to a depth of 1/4 to 1/2 inch.
3. Bake at 325u0b0 for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Remove from water, and uncover; cool in cakepan on a wire rack. Cover and chill 3 hours.
4. Run a knife around edge of custard to loosen; invert onto a serving plate. Garnish, if desired.
5. Note: 8 (4-ounce) custard cups may be substituted for cakepan. Caramelize sugar in heavy saucepan instead of cakepan.

sugar, water, eggs, egg yolks, warm milk, coconut, dark rum, vanilla, toasted coconut

Taken from www.myrecipes.com/recipe/coco-loco-custard (may not work)