Breadfruit custard pudding

In an 8-inch baking pan, add ¾ cup granulated sugar on medium flame, heat the sugar.

Until it starts to melt (caramelize), allow melting completely, carefully remove the baking pan and swirl

Coating the bottom of the pan evenly with the syrup.

Set aside to cool

2 Cups shredded breadfruit or two small plantains

One can evaporated milk or use one can of coconut milk

Four large eggs

2 Tbsp. Red rum

1 tsp. Vanilla

½ tsp. Nutmeg

¼ tsp. salt

Preheat the oven to 350 degrees. Bake for 1Bake 1 hour.

In a blender, add all ingredients, blend until mixture is smooth for about 3 minutes.

Strain the mixture right into the baking pan or oven-safe dish with the melted sugar.

Straining will prevent any lumps in the pudding.

In a large pan, place the dish with the mixture in the middle of the pan, add boiling water,

Just ½ way up the pan, place in the oven, bake for 1 hour or until the knife comes out clean.

Remove from the oven and cool before serving.

You may use individual serving dishes.