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AuthorPapeoByPepiCategorySweet Recipes
Preheat oven to 375 F
Adjust the oven rack to the middle position
Line a 12-cup muffin tin with 11 paper cupcake liners and , if desired, coat the inside of the liners with non-stick vegetable spray.
In a small bowl dissolve the cornstarch with 1/4 cup of milk.
In a large bowl, and either by hand, with a blender or your Thermomix, stir the eggs, and sugar together. For Thermomix users:
**THERMOMIX: Time: 20 Seconds/Speed 3
Add the cornstarch mixture, the remaining milk, the coconut, melted butter, and lemon extract. For Thermomix users:
**Thermomix: Time: 60Seconds/Speed: 3 1/2.
Pour the custard into the paper cups, filing each 1/4 inch from the top.
Make sure to stir the custard frequently as you are filling the cups to keep the coconut well distributed.
Bake 25-30 minutes or until the coconut is nicely toasted.
Ingredients
Directions
Preheat oven to 375 F
Adjust the oven rack to the middle position
Line a 12-cup muffin tin with 11 paper cupcake liners and , if desired, coat the inside of the liners with non-stick vegetable spray.
In a small bowl dissolve the cornstarch with 1/4 cup of milk.
In a large bowl, and either by hand, with a blender or your Thermomix, stir the eggs, and sugar together. For Thermomix users:
**THERMOMIX: Time: 20 Seconds/Speed 3
Add the cornstarch mixture, the remaining milk, the coconut, melted butter, and lemon extract. For Thermomix users:
**Thermomix: Time: 60Seconds/Speed: 3 1/2.
Pour the custard into the paper cups, filing each 1/4 inch from the top.
Make sure to stir the custard frequently as you are filling the cups to keep the coconut well distributed.
Bake 25-30 minutes or until the coconut is nicely toasted.
