Title: Coconut Pastry Cream
Categories: Too, Hot, Tamales
Yield: 1 Servings

1/2 c Granulated sugar
1/4 c Cornstarch
4 Egg yolks
1 cn Coconut milk; (13 1/2
-ounces)
1/4 c Milk
1 Plump vanilla bean; split
-lengthwise, Seeds Scraped
-Out With A Small Spoon

Mix 1/4 cup sugar and all the cornstarch in a medium bowl until smooth. Add
egg yolks and mix until a paste is formed. Stir in 1/2 cup coconut milk.
Combine remaining coconut milk, milk, sugar and vanilla bean seeds in a
sauce pan and bring to a boil. Pour hot mixture over egg mixture in bowl,
whisking constantly. Pour back into saucepan. Cook over moderate heat,
stirring constantly, until smooth and thick. Remove from heat and stir an
additional minute. Transfer to a bowl. Cover with buttered parchment or
plastic wrap touching top of cream to avoid skin formation. Chill a minimum
of 2 hours or as long as 2 days. Yield: about 2 1/2 cups

Canned coconut milk can be substituted successfully for cow's milk in many
recipes to add a coconut flavor. Coconut is native to the Pacific islands
but grows in the tropics all over the world. It is widely used in desserts
in Brazil and Venezuela. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved 11/11/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6296

Posted to MC-Recipe Digest V1 #300

Date: Wed, 13 Nov 1996 17:37:01 -0600

From: Pat Asher