One small Brazilian egg-yolk and fresh-coconut custard, baked in a water bath and unmolded after cooling.
1 yolkEgg Yolk
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0.5 tspButter
10 gHusked Coconut
1 cupWater
30 gSugar
0.5 mlVanilla Extract
Heat the oven to 180 °C. Thoroughly grease one 100 ml metal pudding mold with 1 g butter. Very finely grate all the fresh coconut. Press the whole egg yolk through a fine sieve into a small bowl.
Stir the sugar, grated coconut, 2 g melted butter, 15 ml water and all the vanilla into the yolk until evenly combined. Avoid whipping in air. Pour all the mixture into the prepared mold, leaving space at the top.
Place the mold in a small metal roasting pan about 12 cm wide. Carefully add the remaining 200 ml hot water around it, reaching about halfway up the mold without spilling into the custard. Bake at 180 °C for 20-30 minutes until firm at the edges with a gently set center; the center must reach 71 °C.
Lift the mold carefully out of the hot water and cool on a rack for 60 minutes. Run a thin knife around the edge and invert onto one small plate. Serve the whole custard as one dessert portion, with its glossy yellow surface above the coconut layer.