brian j said:looks interesting. what's in it?
Thanks for the advice.....Mango said:your best bet is a bandsaw or a recircating saw with a fine tooth blade.
They do look good
I was thinking that the coconut would help in that regard......I think the main problem was I just overcooked them.....I got called away from the grill and by the time I got back to it...was to late...I take full responsibility.....I might try to fill a pan with water and then put the coconuts in and cook like that...I might try a therm next time as well...I think the WSM would have been a better cooking option.....David Lohrentz said:This sounds like an interesting recipe. Custards are a little tricky to get just right. They are sublime when cooked to perfection. When custards are baked in an oven, one typically puts the ramekins in a baking dish with hot water half way up the side to promote a more slow, even cooking of the custard. I wonder if there would be some way to replicate that effect on the grill.
You may try experimenting with a probe thermometer to help you to pull them at the right time, but keep in mind that with custards, the lower the baking temperature, the lower the finish temp will be. There will typically be some jiggle to the center of the custard when you pull them. They will set up more as they cool.
Practice will make perfect, that is a great idea :!:Wittdogs B said:The flavor was good, but as dave said, because they were a bit over cooked, the texture was off. However, in the bigger coconuts there was some custard at the bottom that was perfectly cooked.