INGREDIENTS :
4 eggs
1/2 cup plain flour
1 cup sugar
2 teas vanilla
1/2 cup butter (115gr)
2 cups milk
1 cup desiccated coconut
(can use gluten free flour)
METHOD :
Blend all ingredients.
Pour mixture into a 26cm greased pie dish. (Can line with baking paper to help lift up)
Bake in a moderate oven (180C) for 20-30 mins until centre is firm. Check after 15 mins.
The flour settles to form a crust, the coconut forms a topping and centre is an egg custard filling.
A FAVOURITE DESSERT WITH VISITORS
