Coconut Pastry Cream
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Coconut Pastry Cream
  Coconut    Creams  
Last updated 6/12/2012 12:58:53 AM. Recipe ID 21736. Report a problem with this recipe.
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      Title: Coconut pastry cream
 Categories: Toohot
      Yield: 4 Servings
 
    1/2 c  Granulated sugar
    1/4 c  Cornstarch
      4    Egg yolks
      1 cn (13 1/2 ounces) coconut milk
    1/4 c  Milk
      1    Plump vanilla bean, split
           Lengthwise and 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.
  
  




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Recipe ID 21736 (Apr 03, 2005)

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