COCONUT PASTRY CREAM by Sarah Phillips © 2008 Sarah Phillips baking911.com
INGREDIENTS
3 large egg yolks
3 tablespoons (44 g) + 2 tablespoons (30 g) sugar
1 cup (218 g) coconut milk; divided
2 tablespoons (14 g) cornstarch
1 teaspoon vanilla
INSTRUCTIONS
1. Whisk together the egg yolks and 3 Tablespoons (44g) sugar in a bowl. Whisk the cornstarch and 1/4 cup (46g) coconut milk in a small bowl and then add to the egg yolk mixture, whisking to combine. Set aside briefly.
2. Combine 3/4 cup (172g) coconut milk with 2 tablespoons (30g) sugar in a small, heavy-bottomed saucepan. Heat on the stove over medium-low heat, stirring constantly, until the sugar dissolves and tiny bubbles appear on the edge of the pan.
3. Pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
4. Return the entire mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens.
5. Strain the mixture in a fine mesh strainer set over a mixing bowl. Stir in the vanilla.
6. Scrape the pastry cream into a bowl, press a piece of plastic wrap to the surface, and refrigerate until needed.
STORAGE
Transfer the pastry cream to a covered storage container and refrigerate for up to 3 days. Pour off excess liquid that forms on top and then stir before using. Does not freeze.
