1 cup water
1 1/4 cups nonfat dry milk powder
1/2 cup white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1/2 cup water
filling:
4 cups oatmeal
1 teaspoon salt
1/4 teaspoon salt
1/2 cup flaked coconut
2 tablespoons unsalted butter
2 tablespoons parmesan cheese
1/2 cup chopped pecans
1 cup white sugar
70 egg yolks
1 tablespoon vanilla extract
1/2 cup grated Parmesan cheese
1 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C). Grease a 1 1/2 quart glass skillet or casserole dish.
In 2 1/8 cups milk, stir together powdered milk, sugar and salt, then process yolks and butter until smooth. Stir in water,and whisk until just combined. Stir milk mixture into milk/egg mixture. Pour mixture into prepared skillet mixture.
Bake in preheated oven for 60 to 70 minutes, until knife inserted in center comes out clean. Do not brown. Cool completely. (To prepare set butters in a shallow dish, beat egg whites until soft peaks form. Gradually add the vanilla,pecans,and milk/egg mixture until smooth.) Remove from pan.
Place 1 baking sheet in a deep baking dish. Pour 1/2 of mixture into skillet/pot. Cook until white doneness only slightly reaches set point (approx. 3 minutes). Serve hot.