The oven to turn on heating at 200 deg. Prepare a deep dish that will serve as the water bath. It must be more of your form for the pie. Pour up to half the forms of water, put on the grate in the oven to warm up. In that moment, when we put back the form with a pie, the water should already be hot. It is desirable to place the bars in the lowest position of the oven.

In a deep Cup to pour the sweet condensed milk. The Bank is NOT to throw away, as it is for us measuring Cup.

Pour in a jar of milk to the brim. Pour condensed milk. Divide the eggs into yolks and whites. The egg yolks add the milk.

Add vanilla essence and coconut shavings. Need 125 g, this is our filled with the beaker from under the condensed milk. Mix well with spatula.

Separately, beat egg whites until very stiff. When they are well whipped, they will not spill out if a Cup of them to flip.

Carefully enter the beaten egg whites into the bulk. Gently stir them with a spatula into the dough.

To prepare the caramel. In a dry pan sprinkle brown sugar. Heat it until dissolved and until light brown. For the caramel I took the sugar from "Mistral".

The ready caramel pour into the pie tin. Even if the caramel hardens quickly, it is not so scary, because in the oven it will return to the proper state. I took a regular cupcake form. Parameters: form Height - 7 cm - 18 x 8 cm Top - 21 x 11 cm

And top to pour our dough.

Gently place the form in a water bath in the oven. The level of hot water should be at least half of a cupcake shape. But if even a little higher, it will be better.

Bake in the oven in a water bath at the same temp-re 200 deg. for about 40 minutes. Pie quickly begins to gold, so once the top was pretty brown, cover the pie with foil and continue baking until the end of the specified time. Then the finished cake must be removed from the bath, leave on the table to cool and then place in the refrigerator to harden at least 2 hours. If it is completely cooled, you simply will not be able to remove it from the mould, the cake will be liquid and fall apart. The cooled cake carefully remove from the mold and serve. To do this, slide a knife between the cake and the walls, put on top of dish and flip cake that is this so-called "shifter", bottom of cake becomes top.