Submitted by: Barbara Dodson
Prep Time: 30 Minutes
Cook Time: 1 Hour
Easy to make this elegant dessert. You will think it's the fancy version of a restaurant favorite!
Heat oven to 325°F. In a medium skillet, heat 1/2 the coconut sugar over medium heat for 8 to 10 minutes, stiffing frequently, until sugar is melted and a light caramel color. (I use a wooden spoon as I am afraid a plastic spoon might melt.) Immediately pour sugar mixture into an 8-inch round glass cake pan; tilt pan to coat bottom well. Place on wire rack to cool.
In a large bowl, mix remaining coconut sugar, milk, egg whites, sea salt, and vanilla. Pour mixture over sugar mixture in pan. Place round pan in a 13x9 inch pan. Pour very hot water into the 13x9 inch pan to within 1/2 inch of top of round pan.
Bake 50-60 minutes or until knife inserted in center comes out clean. Remove round pan from pan of water. Cover; refrigerate about 3 hours or overnight, until thoroughly chilled.
To un-mold, run knife around edge of custard to loosen; invert onto serving platter. Top with fruit of your choice.
TIP: I use the leftover egg yolks to make homemade mayo.