Use this recipe when making our Snowy Coconut Cake.
- Yield: Makes 6 cups
Source: Martha Stewart Living, December 2004
- 1 cup milk
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 large eggs
- 2 cups heavy cream
- 3/4 teaspoon pure coconut extract
- 2 tablespoons unsalted butter
Prepare an ice-water bath; set aside. Heat the milk in a small saucepan over medium-high heat until just simmering.
Meanwhile, whisk together sugar, cornstarch, and salt in a medium saucepan over medium heat. Whisking constantly, add the eggs and 1 cup cream. Whisking constantly, gradually add hot milk; whisk until bubbling. Remove from heat. Add extract and butter, and whisk until butter is melted.
Set pan in ice-water bath; let mixture cool, stirring. Cover with plastic wrap; refrigerate until set, about 30 minutes.
Beat remaining cup cream until stiff peaks are just about to form. Beat in chilled cream mixture.