Recipe - Fresh Coconut Pot Du Creme

1 qt Heavy cream
1 Vanilla bean; split in half
1 cup Coco lopez
2 cup Fresh coconut
10 Egg yolks

Preheat oven to 300 degrees F. Combine the cream, scraped vanilla, whole
vanilla bean, and coconut milk in a sauce pan over medium heat. Bring the
cream up to a boil and reduce to a simmer. Simmer the cream for 5 minutes.
Remove from the heat and discard the vanilla bean. In an electric mixer,
beat the yolks. Gradually pour the hot cream into the mixer. Mix until
incorporated. Strain the liquid into a pitcher. Fold in the fresh coconut.
Place eight (Three fourths cup) ramekins in a roasting pan. Fill the ramekins to the
rim with the custard. Pour water into the roasting pan One half way up the sides
of the ramekins. Cover the pan loosely with foil and bake for 1 to 1 1/2
hours or until set. Remove from the pan and let the custards cool
completely. Place in the refrigerator and chill for 1 hour. Garnish with
whipped cream, chocolate shavings and espresso powder.

Yield: 8 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998