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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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27-05-2004, 06:34 PM
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Pastry Cream using Coconut Milk
Good day: I am making a coconut cake and would like to use pastry
cream as a filling between layers -- is it possible to substitute coconut milk for regular milk in the pastry cream??????? As always, my thanks to all of you. 
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28-05-2004, 03:54 PM
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Pastry Cream using Coconut Milk
"Diane W. Saunders" wrote in message om... Good day: I am making a coconut cake and would like to use pastry cream as a filling between layers -- is it possible to substitute coconut milk for regular milk in the pastry cream??????? As always, my thanks to all of you. This is not exactly what you're looking for, but the end result should be the same. It's from Emily Luchetti's book, A Passion for Desserts. Coconut Pastry Cream: 1-1/2 C. milk 1-1/4 C. unsweetened coconut, toasted 4 large egg yolks 1/4 cup sugar Pinch of salt 1/4 cup all purpose flour Scald milk and stir in coconut. Cover pan and let steep for 10 minutes. Strain milk and return to saucepan. Heat to scalding temperature again. Meanwhile, beat yolks, sugar, and salt in a bowl. Beat in flour. Slowly whisk in coconut milk. Return to pan and cook until thickened, stirring constantly. Pour into bowl and cool. Refrigerate at least 1 hour before using. -Scott
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28-05-2004, 11:00 PM
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Pastry Cream using Coconut Milk
"Scott Taylor" wrote in message link.net...
"Diane W. Saunders" wrote in message om... Good day: I am making a coconut cake and would like to use pastry cream as a filling between layers -- is it possible to substitute coconut milk for regular milk in the pastry cream??????? As always, my thanks to all of you. This is not exactly what you're looking for, but the end result should be the same. It's from Emily Luchetti's book, A Passion for Desserts. Coconut Pastry Cream: 1-1/2 C. milk 1-1/4 C. unsweetened coconut, toasted 4 large egg yolks 1/4 cup sugar Pinch of salt 1/4 cup all purpose flour Scald milk and stir in coconut. Cover pan and let steep for 10 minutes. Strain milk and return to saucepan. Heat to scalding temperature again. Meanwhile, beat yolks, sugar, and salt in a bowl. Beat in flour. Slowly whisk in coconut milk. Return to pan and cook until thickened, stirring constantly. Pour into bowl and cool. Refrigerate at least 1 hour before using. -Scott My thanks to you -- have a lovely -- diane
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28-05-2004, 11:01 PM
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Pastry Cream using Coconut Milk
"Scott Taylor" wrote in message link.net...
"Diane W. Saunders" wrote in message om... Good day: I am making a coconut cake and would like to use pastry cream as a filling between layers -- is it possible to substitute coconut milk for regular milk in the pastry cream??????? As always, my thanks to all of you. This is not exactly what you're looking for, but the end result should be the same. It's from Emily Luchetti's book, A Passion for Desserts. Coconut Pastry Cream: 1-1/2 C. milk 1-1/4 C. unsweetened coconut, toasted 4 large egg yolks 1/4 cup sugar Pinch of salt 1/4 cup all purpose flour Scald milk and stir in coconut. Cover pan and let steep for 10 minutes. Strain milk and return to saucepan. Heat to scalding temperature again. Meanwhile, beat yolks, sugar, and salt in a bowl. Beat in flour. Slowly whisk in coconut milk. Return to pan and cook until thickened, stirring constantly. Pour into bowl and cool. Refrigerate at least 1 hour before using. -Scott Another thought -- if I were to use sweetened coconut could I eliminare the sugar???? Again, my thanks.
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29-05-2004, 01:22 AM
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Pastry Cream using Coconut Milk
"Diane W. Saunders" wrote in message om... "Scott Taylor" wrote in message link.net... "Diane W. Saunders" wrote in message om... Good day: I am making a coconut cake and would like to use pastry cream as a filling between layers -- is it possible to substitute coconut milk for regular milk in the pastry cream??????? As always, my thanks to all of you. This is not exactly what you're looking for, but the end result should be the same. It's from Emily Luchetti's book, A Passion for Desserts. Coconut Pastry Cream: 1-1/2 C. milk 1-1/4 C. unsweetened coconut, toasted 4 large egg yolks 1/4 cup sugar Pinch of salt 1/4 cup all purpose flour Scald milk and stir in coconut. Cover pan and let steep for 10 minutes. Strain milk and return to saucepan. Heat to scalding temperature again. Meanwhile, beat yolks, sugar, and salt in a bowl. Beat in flour. Slowly whisk in coconut milk. Return to pan and cook until thickened, stirring constantly. Pour into bowl and cool. Refrigerate at least 1 hour before using. -Scott Another thought -- if I were to use sweetened coconut could I eliminare the sugar???? Again, my thanks. I bet you could cut down on the sugar, yes. This is conjecture, but if I used the sweetened variety, I'd cut the sugar in half. -Scott
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04-06-2004, 01:47 PM
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Pastry Cream using Coconut Milk
"Scott Taylor" wrote in message link.net...
"Diane W. Saunders" wrote in message om... "Scott Taylor" wrote in message link.net... "Diane W. Saunders" wrote in message om... Good day: I am making a coconut cake and would like to use pastry cream as a filling between layers -- is it possible to substitute coconut milk for regular milk in the pastry cream??????? As always, my thanks to all of you. This is not exactly what you're looking for, but the end result should be the same. It's from Emily Luchetti's book, A Passion for Desserts. Coconut Pastry Cream: 1-1/2 C. milk 1-1/4 C. unsweetened coconut, toasted 4 large egg yolks 1/4 cup sugar Pinch of salt 1/4 cup all purpose flour Scald milk and stir in coconut. Cover pan and let steep for 10 minutes. Strain milk and return to saucepan. Heat to scalding temperature again. Meanwhile, beat yolks, sugar, and salt in a bowl. Beat in flour. Slowly whisk in coconut milk. Return to pan and cook until thickened, stirring constantly. Pour into bowl and cool. Refrigerate at least 1 hour before using. -Scott Another thought -- if I were to use sweetened coconut could I eliminare the sugar???? Again, my thanks. I bet you could cut down on the sugar, yes. This is conjecture, but if I used the sweetened variety, I'd cut the sugar in half. -Scott Dear Scott: I used the above recipe only with coconut milk and sweetened coconut flakes reducing the sugar by 1/2 as you suggested. It is absolutely wonderful -- I do thank you. diane
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