Coconut Custard
The coconut custard is simple to make. If you’ve made a pastry cream or pudding, then you know the process. The key here is to use canned coconut milk, not the stuff in the carton. The canned milk is much more flavourful. You’ll need to shake the can well or give the milk a good whip if it’s chunky though.I used Eastern Coconut Cream today For the Coconut Custard fillings
3.Coconut milk (canned)-1 1/4 cup(well shaken or whisked smooth)
Vanilla essence-1 tsp
Cornflour -2 tbsps
Granulated sugar-4-5 tbsps
Egg yolk-2 large
Take the coconut milk and vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
In a medium bowl, whisk remaining 1/4 cup coconut milk, egg yolk, sugar, and cornstarch.
While whisking vigorously, slowly pour the hot milk into the egg mixture.
Transfer the mixture to the saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.The mixture is ready when it coats the back of the spoon and when u draw a mark with the finger,u can see the mark clearly.
Pass through a strainer and into a small bowl. Place plastic wrap directly on top of custard to prevent a skin from forming. Cool to room temperature then place in the refrigerator a couple of hours to set.
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