1/2 cup Granulated sugar
1/4 cup Cornstarch
4 Egg yolks
1 can Coconut milk, (13 1/2 ounces)
1/4 cup 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. |
|
