Recipe - Coconut Cream Club Sandwich

1 Three fourths cup Milk
One fourth cup Canned cream of coconut or
coconut puree
One half Vanilla bean, split
4 Egg yolks
2/3 cup Sugar
One fourth cup Cornstarch
1 tablespoon Butter
One fourth cup Heavy cream, whipped
3 Sheets phyllo
One half cup Butter, clarified
Three fourths cup Sugar
One half cup Shredded coconut, toasted
1 Recipe cranberry compote
1 Recipe glossy chocolate
sauce
6 Mint sprigs

For cocounut custard: In a stainless steel sauce pan heat milk with coconut
cream and vanilla bean until scalded. Meanwhile, whip yolks with sugar
until very light and fluffy. On low speed mix in cornstarch. Gradually pour
in hot milk infusion while mixing. Strain through a fine strainer back into
the sauce pan and cook on high heat, whisking constantly until thickened
and no starchy flavor is detected. Pour into a bowl and stir in butter.
Place over an ice water bath and whisk constantly to chill. Fold in whipped
cream. Keep chilled. For phyllo: Lay one sheet of phyllo on a parchment
paper lined sheet pan. Brush with clarified butter, sprinkle with sugar and
One fourth cup toasted coconut. Repeat the process with the second and third
sheets, omitting the coconut on top. Cut into 3 inch equilateral
triangles. Place a sheet of parchment on top and weight it down with a
heavy sheet pan small enough to fit inside of the other one. Bake at 350
degrees in a conventional oven checking until lightly golden brown, about 0
minutes. Let cool and break apart triangles.

To serve: Stack phyllo, then coconut custard. Repeat, then top off with a
piece of phylo. Serve garnished with Cranberry Compote, Glossy Chocolate
Sauce and a mint sprig.

Yield: 6 servings

AKERS' DOZEN GALE GAND SHOW #BD1A35, Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved

MCBusted by Gail Shermeyer 4paws@netrax.net on Mar 19, 1997

Posted to MCRecipe Digest V1 #532 by 4paws@netrax.net (ShermeyerGail) on
Mar 21, 1997