Preparation:
Place milk, cream cheese, cream and egg yolks in blender. Blend until smooth. Add brandy, vanilla and coconut and blend until smooth. Pour mixture into 4-cup ovenproof glass dish. Place dish in larger ovenproof dish and surround with boiling water. Sprinkle currants over top of custard; they will sink to an even layer on the bottom. Bake in preheated 325~ oven for about 1 hour or until center seems firm and top begins to brown. Cover and cool before serving. Unmold onto serving platter. May be made 24 hours before serving. |
