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Ingredients: 2 tablespoons butter
3/4 cup sugar
3 tablespoons sifted flour
1/4 teaspoon ground cinnamon
6 egg yolks
1 1/2 cups coconut cream
6 egg whites, stiffly beaten
Procedure:
Preheat oven to 350 degrees F.
Cream the butter and gradually beat in the sugar.
Mix in the flour and cinnamon.
Add 1 egg yolk at a time, beating each addition and until light and fluffy.
Gradually Add the coconut cream.
Fold in egg whites.
Divide among 8 buttered custard cups.
Set in a shallow pan of hot water.
Bake 45 minutes or until set.
Chill and turn out. 8 custard cups
1 hour 5 minutes 5 mins prep
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