This filling can be made up to one day ahead and kept tightly covered in the refrigerator. Use it to fill a coconut cake. Source: Martha Stewart Living, May 1997. Makes 4 cups. Ingredients: 6 large egg yolks, 3/4 cup sugar, 6 tablespoons cornstarch, 1/8 teaspoon salt, 3 cups milk, 4 ounces (1 1/2 cups) sweetened shredded coconut, 1 1/2 teaspoons pure vanilla extract, unsalted butter, for wrapping. Directions: 1. Place egg yolks in a large bowl. Whisk to combine. Set bowl aside. 2. Combine sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in milk. Cook mixture over medium heat, stirring constantly, until mixture thickens and boils, about 10 to 12 minutes. Remove from heat. 3. Whisk 1/2 cup of the hot milk mixture into the prepared egg yolks to temper. Slowly pour the egg yolks into the saucepan while stirring constantly. Cook slowly, stirring, over medium to low heat until mixture begins to bubble, about 5 to 6 minutes. Remove from heat. Stir in coconut and vanilla. 4. Transfer filling to a medium mixing bowl. Place butter gently on a piece of plastic wrap, and place it directly on top of the filling to prevent a skin from forming. Chill until firm, at least 1 hour.
Philip
26.04.2023 @ 23:04
This filling can be made up to one day ahead and kept tightly covered in the refrigerator. Use it to fill a coconut cake. Source: Martha Stewart Living, May 1997. Makes 4 cups. Ingredients: 6 large egg yolks, 3/4 cup sugar, 6 tablespoons cornstarch, 1/8 teaspoon salt, 3 cups milk, 4 ounces (1 1/2 cups) sweetened shredded coconut, 1 1/2 teaspoons pure vanilla extract, unsalted butter, for wrapping. Directions: 1. Place egg yolks in a large bowl. Whisk to combine. Set bowl aside. 2. Combine sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in milk. Cook mixture over medium heat, stirring constantly, until mixture thickens and boils, about 10 to 12 minutes. Remove from heat. 3. Whisk 1/2 cup of the hot milk mixture into the prepared egg yolks to temper. Slowly pour the egg yolks into the saucepan while stirring constantly. Cook slowly, stirring, over medium to low heat until mixture begins to bubble, about 5 to 6 minutes. Remove from heat. Stir in coconut and vanilla. 4. Transfer filling to a medium mixing bowl. Place butter gently on a piece of plastic wrap, and place it directly on top of the filling to prevent a skin from forming. Chill until firm, at least 1 hour.