Rumchata Custard in Phyllo Nests

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Spring 2015

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Rumchata Custard in Phyllo Nests

Rumchata Custard in Phyllo Nests
Ingredients
Rumchata Custard:
Vanilla Custard (See recipe link below in Step. 1. Prepare using coconut milk, milk and Rumchata liqueur in place of homogenized milk)
1¼ cups coconut milk
1/2 cup milk
1/2 cup Rumchata liqueur
1/8 tsp. cinnamon

Phyllo Nests:
1/4 cup butter
12 sheets phyllo dough
Caramel sauce (optional topper)
Unsweetened coconut flakes, toasted (optional topper)
Directions

Prep: 30 minutes  Cook: about 25 minutes total   Serves: 6

1. Prepare Vanilla Custard as directed using coconut milk, milk, Rumchata and cinnamon.

2. Preheat oven to 350°F and line a baking sheet with parchment paper. Melt butter in a small bowl and brush over sheets of phyllo dough for each serving. Scrunch 2 sheets together and press down lightly in the center to form 4-inch “bowls.” Place on baking sheet and bake for 10 minutes or until golden brown.

3. Spoon equal amounts of 1/4 cup custard into each bowl. Drizzle with caramel and sprinkle with coconut, if you like.
 

Nutritional Information:
525 calories, 7 g protein, 33 g total fat (22 g sat.),
48 g carbohydrate, 1 g fiber, 18 g sugar, 170 mg cholesterol, 217 mg sodium, 14 points

Comments

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The recipe doesn't include how much Rumchata to use when making the pudding.

Comment Number: 6690

 

Prepare the Vanilla Custard using 1 1/4 cups of coconut milk, 1/2 cup milk and 1/2 cup of Rumchata Liqueur

Comment Number: 6691

 

It says use 1/2 cup Rumchata liqueur

Comment Number: 6696