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Coconut Cream Custard

Coconut Cream Custard

4 oz. short crust pastry

1 cup water

2 eggs

1 tbsp. sugar

Vanilla essence

3 tbsp. coconut

1 cup milk


Line the pan with pastry. Mix the milk and water together and, separately, beat the eggs and sugar together. Pour the egg and sugar mixture into the milk, and add essence and coconut. Pour everything into pastry shell, and bake in a moderate oven (350°F) for 1 hour. Serves 4.

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