AMIEs Custard Bonbons

Directions

1. 1
   Combine milk and egg yolks in a double boiler.
2. 2
   Cook, add the vanilla or lemon extract, stirring continously , until mixture thickens and hold together.
3. 3
   Let it cool.
4. 4
   Shape into bite-size balls and set aside.
5. 5
   Place and heat the sugar in a sauce pan and stir well over low-medium heat until the sugar is melted and becomes golden brown.
6. 6
   Dip the yema balls (use a toothpick) in the hot caramel syrup, sprinkle with coconut, and put in a greased pan.
7. 7
   (Reheat the syrup to ensure it remains in melting point.)
8. 8
   Leave to set.
9. 9
   Chill, if desired.
10. 10
    NOTE: You can leave step no.
11. 11
    3.
12. 12
    You can directly sprinkle the coconut without dipping the balls into the caramel syrup, if you want.