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Diane W. Saunders
 
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Default 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