James Earl Jones' Brandy Custard with Coconut

Course : Custards
Serves: 8
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14 ounces sweetened condensed milk
8 ounces cream cheese -- soft
1 cup heavy cream
6 large egg yolks
1/8 cup brandy
1 teaspoon vanilla extract
1 cup unsweetened coconut -- shred
1 cup currants

Preparation / Directions:

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.


Nutritional Information:

307 Calories (kcal); 25g Total Fat; (72% calories from fat); 6g Protein; 15g Carbohydrate; 231mg Cholesterol; 102mg Sodium

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