Tuesday, November 06, 2012

Coconut Heaven

 Tasty Tuesday #1

Today is Tuesday, and I think I am going to post recipes on Tuesdays, and maybe Thursdays as well, but I really like the cute and corny sound of "Tasty Tuesdays"

One of my best friends/maid of honor at my wedding/old roomie is a fab chef herself. last night she concocted this delicious dessert, coconut custard, inspired by a Bobby Flay recipe with a few tweaks. I hope you, and your sweet tooth, enjoy!


Coconut Custard

Ingredients

  • 3/4 cup whole milk
  • 3/4 cup unsweetened coconut milk
  • 1 cinnamon stick, plus grated cinnamon for ser
  • 4 large egg yolks
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 teaspoons coconut rum
  • 1/2 teaspoon pure vanilla extract

Directions

Combine the milk, coconut milk, cinnamon stick, and nutmeg in a medium nonreactive saucepan; bring to a simmer over low heat. Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the cinnamon stick and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours. sprinkle with ground cinnamon and enjoy!




No comments:

Post a Comment