Coconut Pastry Cream

Title:
Coconut Pastry Cream

Yield:
1 Servings

Categories:
Hot,
Tamales




Ingredients:





   1/2 c  Granulated sugar


   1/4 c  Cornstarch


     4    Egg yolks


     1 cn Coconut milk; (13 1/2


          -ounces)


   1/4 c  Milk


     1    Plump vanilla bean; split


          -lengthwise, Seeds Scraped


          -Out With A Small Spoon






 Mix 1/4 cup sugar and all the cornstarch in a medium bowl until smooth. Add


 egg yolks and mix until a paste is formed. Stir in 1/2 cup coconut milk.


 Combine remaining coconut milk, milk, sugar and vanilla bean seeds in a


 sauce pan and bring to a boil. Pour hot mixture over egg mixture in bowl,


 whisking constantly. Pour back into saucepan. Cook over moderate heat,


 stirring constantly, until smooth and thick. Remove from heat and stir an


 additional minute. Transfer to a bowl. Cover with buttered parchment or


 plastic wrap touching top of cream to avoid skin formation. Chill a minimum


 of 2 hours or as long as 2 days. Yield: about 2 1/2 cups


 


 Canned coconut milk can be substituted successfully for cow's milk in many


 recipes to add a coconut flavor. Coconut is native to the Pacific islands


 but grows in the tropics all over the world. It is widely used in desserts


 in Brazil and Venezuela. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights


 Reserved 11/11/96 show


 Recipe By     : TOO HOT TAMALES SHOW #TH6296


 


 Posted to MC-Recipe Digest V1 #300


 


 Date: Wed, 13 Nov 1996 17:37:01 -0600


 


 From: Pat Asher