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Coconut Pastry Cream

Martha Stewart Living, October 2005 http://www.marthastewart.com/343892/coconut-pastry-cream
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  • Yield Makes about 1 1/4 cups

Ingredients

    • 2 cups whole milk
    • 1/4 cup blended cream of coconut
    • 1/2 cup sweetened shredded coconut
    • 1/2 vanilla bean, seeds scraped
    • 4 large egg yolks
    • 1/4 cup sugar
    • 1 tablespoon cornstarch
    • 1 pinch of salt

Directions

  1. Bring milk, cream of coconut, coconut, and vanilla bean and seeds to a simmer in a medium pan over medium-high heat. Remove from heat. Let steep 1 hour.
  2. Put egg yolks, sugar, cornstarch, and salt in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until thick and pale, about 5 minutes. Reheat milk mixture until hot. With mixer on medium-low speed, slowly pour in milk mixture. Transfer to saucepan. Cook over medium heat, whisking constantly, until boiling. Strain through a fine sieve. Let cool completely. Whisk before using.

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