Coconut Cream Pudding

• Ready In: 1 hr 5 mins
• Yields: 8 custard cups

Ingredients

• 2  tablespoons butter
• 3⁄4 cup sugar
• 3  tablespoons  sifted flour
• 1⁄4 teaspoon ground cinnamon
• 6  egg yolks
• 1 1⁄2 cups coconut cream
• 6  egg whites, stiffly beaten

Directions

1. Preheat oven to 350 degrees F.
2. Cream the butter and gradually beat in the sugar.
3. Mix in the flour and cinnamon.
4. Add 1 egg yolk at a time, beating each addition and until light and fluffy.
5. Gradually Add the coconut cream.
6. Fold in egg whites.
7. Divide among 8 buttered custard cups.
8. Set in a shallow pan of hot water.
9. Bake 45 minutes or until set.
10. Chill and turn out.