Coconut Cream Pudding
This is a wonderful "last infinitesimal dessert" that uses every twenty-four lx minutes menstruum pantry items too holds upwards real good inward the refrigerator for a dyad of days, if bespeak be. The wonderfully sweet, rich (but mellow) kokosnoot flavour comes from adding the kokosnoot during the commencement stages of cooking this pudding. Even Picky-picky wife loves this dessert !!
4 tablespoons granulated sugar
2 tablespoons corn starch
1/4 teaspoon salt
2 cups milk ( 2% is ok)
1/2 cup sweetened shredded coconut
2 egg YOLKS (just the yolks)
1 tablespoon butter
1 teaspoon vanilla extract
In a heavy saucepan, mix the sugar, cornstarch, tabular array salt , kokosnoot too milk. Cook too stir over medium oestrus until the mixture gets THICK too bubbly. Turn oestrus downwards a petty (to medium simmer) and develop (and stir) for ii minutes. In the meantime, position the ii egg yolks (yolks only) inward a pocket-size bowl too laid aside.
Remove pan from heat (but larn out the burner on) too temper the egg yolks. To create this, like shooting fish in a barrel dribble nearly a loving cup of the hot mixture (while you lot whisk similar crazy) into ii beaten egg yolks. Once you've whisked inward nearly a loving cup of the hot mixture, position it all dorsum into the saucepan, stir good too position dorsum on the oestrus too develop for 1 to a greater extent than minute.
Remove from heat, add together 1 tablespoon of butter too 1 teaspoon of vanilla too stir well.
Pour into dessert dishes (or serve household unit of measurement means inward a larger dessert bowl). Chill for a dyad of hours, (I similar to consume it warm). Either way, conduct house it amongst sweetened whipped cream too toasted coconut.
NOTE: Toast the kokosnoot inward a dry out saute pan, over medium heat until it is golden dark-brown (when it cools it will live a petty crunchy too almost gustatory modality similar kokosnoot candy). Watch it real carefully, the coconut burns easily!!
NOTE: This recipe doubles well.
2 tablespoons corn starch
1/4 teaspoon salt
2 cups milk ( 2% is ok)
1/2 cup sweetened shredded coconut
2 egg YOLKS (just the yolks)
1 tablespoon butter
1 teaspoon vanilla extract
In a heavy saucepan, mix the sugar, cornstarch, tabular array salt , kokosnoot too milk. Cook too stir over medium oestrus until the mixture gets THICK too bubbly. Turn oestrus downwards a petty (to medium simmer) and develop (and stir) for ii minutes. In the meantime, position the ii egg yolks (yolks only) inward a pocket-size bowl too laid aside.
Remove pan from heat (but larn out the burner on) too temper the egg yolks. To create this, like shooting fish in a barrel dribble nearly a loving cup of the hot mixture (while you lot whisk similar crazy) into ii beaten egg yolks. Once you've whisked inward nearly a loving cup of the hot mixture, position it all dorsum into the saucepan, stir good too position dorsum on the oestrus too develop for 1 to a greater extent than minute.
Remove from heat, add together 1 tablespoon of butter too 1 teaspoon of vanilla too stir well.
Pour into dessert dishes (or serve household unit of measurement means inward a larger dessert bowl). Chill for a dyad of hours, (I similar to consume it warm). Either way, conduct house it amongst sweetened whipped cream too toasted coconut.
NOTE: Toast the kokosnoot inward a dry out saute pan, over medium heat until it is golden dark-brown (when it cools it will live a petty crunchy too almost gustatory modality similar kokosnoot candy). Watch it real carefully, the coconut burns easily!!
NOTE: This recipe doubles well.
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