Recipe - Coconut Pastry Cream

One half cup Granulated sugar
One fourth cup Cornstarch
4 Egg yolks
1 cn Coconut milk; (13 1/2
ounces)
One fourth cup Milk
1 Plump vanilla bean; split
lengthwise, Seeds Scraped
Out With A Small Spoon

Mix One fourth cup sugar and all the cornstarch in a medium bowl until smooth. Add
egg yolks and mix until a paste is formed. Stir in One half 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 One half 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 MCRecipe Digest V1 #300

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

From: Pat Asher asher@mcs.com