1 c. sugar (to caramelize pan)
2 (8 3/4 oz. each) cans cream of coconut
1 (14 oz.) can condensed milk, undiluted
2 tbsp. milk
1/4 tsp. salt
8 eggs

1. Preheat oven to 350 degrees.

2. Caramelize a round 8 x 13 inch aluminum pan without tube by melting 1 cup sugar slowly in pan to a light gold. Swirl the pan to coat bottom and sides with caramel. Set on wire rack.

3. Blend cream of coconut; condensed milk, milk and salt in blender.

4. In saucepan, break eggs beating just enough to mix egg yolks and whites. Add blended ingredients slowly and mix. Strain and pour into caramelized pan.

5. Set pan in large shallow baking pan filled with 1 inch of hot water. Bake 1 hour. Remove pan from water.

6. Cool on a wire rack. Cover and put in refrigerator. Turn custard onto platter when ready to serve. Serves 8.