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.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 27-05-2004, 06:34 PM
Diane W. Saunders
 
Posts: n/a
Default 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.

  #2 (permalink)   Report Post  
Old 28-05-2004, 03:54 PM
Scott Taylor
 
Posts: n/a
Default 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


  #3 (permalink)   Report Post  
Old 28-05-2004, 11:00 PM
Diane W. Saunders
 
Posts: n/a
Default 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
  #4 (permalink)   Report Post  
Old 28-05-2004, 11:01 PM
Diane W. Saunders
 
Posts: n/a
Default 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.
  #5 (permalink)   Report Post  
Old 29-05-2004, 01:22 AM
Scott Taylor
 
Posts: n/a
Default 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




  #6 (permalink)   Report Post  
Old 04-06-2004, 01:47 PM
Diane W. Saunders
 
Posts: n/a
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


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
REC: Coconut milk Ice Cream ImStillMags General Cooking 9 03-06-2013 06:01 PM
Coconut Milk Whipped Cream with dark chocolate mousse or berries ImStillMags General Cooking 1 15-08-2011 05:00 PM
Vanilla pudding + whipped cream = boston/bavarian cream/creme anglaise/pastry cream Christopher M.[_2_] General Cooking 21 01-06-2011 11:00 PM
coconut milk/cream elaine General Cooking 22 10-01-2005 11:54 AM
coconut cream/coconut milk Dave Smith General Cooking 10 03-04-2004 03:23 PM


All times are GMT +1. The time now is 05:22 PM.

Powered by vBulletin® Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
Copyright 2004-2020 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017