by kirra » Tue May 05, 2009 1:04 am
Coconut-Cream Filling
Ingredients:
6 large egg yolks
3/4 cup sugar
6 tablespoons cornstarch
1/8 teaspoon salt
3 cups milk
4 ounces ( 11/2 cups) sweetened angle-flake coconut
1 1/2 teaspoons pure vanilla extract
1 teaspoon unsalted butter for coating plastic wrap
Preparation:
Place egg yolks in a large bowl; whisk to combine; set bowl aside.
Combine sugar, cornstarch, and salt in a medium saucepan. Gradually add milk, whisking constantly.
Cook stirring, over medium heat until mixture thickens and just begins to bubble, 10 to 12 minutes. Remove from heat, stir in coconut and vanilla.
Transfer filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and place it directly on top of the filling to prevent a skin from forming. Chill the filling until firm about 1 hour or so. You may make the filling a day ahead.
[b][size=150]Coconut-Cream Filling[/size]
Ingredients:[/b]
6 large egg yolks
3/4 cup sugar
6 tablespoons cornstarch
1/8 teaspoon salt
3 cups milk
4 ounces ( 11/2 cups) sweetened angle-flake coconut
1 1/2 teaspoons pure vanilla extract
1 teaspoon unsalted butter for coating plastic wrap
[b]
Preparation:[/b]
Place egg yolks in a large bowl; whisk to combine; set bowl aside.
Combine sugar, cornstarch, and salt in a medium saucepan. Gradually add milk, whisking constantly.
Cook stirring, over medium heat until mixture thickens and just begins to bubble, 10 to 12 minutes. Remove from heat, stir in coconut and vanilla.
Transfer filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and place it directly on top of the filling to prevent a skin from forming. Chill the filling until firm about 1 hour or so. You may make the filling a day ahead.