Title: Baba De Mo=e7a ( Egg Coconut Custard Cream )
Yield: 1 Servings
6 Egg yolks
1 c Coconut cream or coconut
1 c Sugar
1/4 c Water
A few drops vanilla
Stir sugar and water over medium heat until sugar is dissolved. Let cook to
make a thick syrup. Pass the yolks through a sieve. Blend yolks and coconut
cream and stir into syrup. Cook over a double boiler until it coats the
spoon. Let cool. Chill. Serve in individual bowls or on top of ice cream.
NOTES : This tastes great with ice-cream or as filling for walnut cake.
Recipe by: Miriam Podcameni Posvolsky
Posted to Bakery-Shoppe Digest V1 #231 by Leon & Miriam Posvolsky
on Sep 11, 1997