INGREDIENTS

INSTRUCTIONS

Assembly: Shredded coconut, toasted  Caramel topping (using a household
propane torch): 6 heaping teaspoons  granulated sugar, divided  Caramel
topping (using a broiler): 10 tablespoons light brown  sugar,divided
Garnish: Mint leaves  Prepare the pastry shells:  Position a rack in
the center of the oven and preheat to 400øF.  Lightly butter six
4-inch fluted tart rings and reserve on a baking  sheet. On a lightly
floured work surface, roll out puff pastry into a  10" x 14" rectangle,
about l/8" thick. Cut puff pastry into 6  squares. Line each tartlet
pan, pressing the dough into the pans.  Trim away any excess dough.
Prick each with the tines of a fork at  1/4" intervals. Press a square
of buttered aluminum foil inside each  pastry-lined pan and fill with
dried beans, rice, or pie weights.  Bake about 10 minutes, until the
puff pastry has set but has not  begun to color. Remove from oven and
remove the aluminum foil squares  and weights. Return the baking sheet
to the oven and continue baking  the tartlets 5 to 8 minutes, until
golden brown and cooked through,  check- ing 2 or 3 times to make sure
the bottom does not rise  excessively. If it does, press the puff
pastry down with the bottom  of a fork. Remove the tartlets from the
oven and let cool on a wire  rack.  Make the chocolate custard:
Position a rack in the center of the oven and preheat to 325F. In a
noncorrosive medium saucepan set over medium heat, cook the cream and
sugar until scalding. Slowly add the chocolate, stirring until
combined. Remove the pan from the heat. Cover the saucepan and let
stand for 10 minutes. In a medium bowl, vigorously whisk egg yolks  for
1 to 2 minutes, until thickened. Reheat the cream/chocolate  mixture
until scalding. Remove the pan from the heat. Slowly whisk  the hot
cream mixture into the beaten egg yolks just until blended.  Return the
mixture to the saucepan over medium heat, stirring  constantly, and
return to just simmering. Strain the mixture through  a fine-meshed
sieve into a l-quart measuring cup with a pouring  spout. Skim the
surface of any air bubbles. Place a 9" cake pan  inside a highsided
roasting pan large enough to hold it easily. Pour  the mixture into the
cake pan and slowly pour the water into the  roast- ing pan to come
halfway up the side of the cake pan. Bake the  custard for 35 to 45
minutes, until the edges are set and the center  still quivers. Test
for doneness by inserting the tip of a small,  sharp knife into the
center; it should come out creamy. Do not  overbake; the custard will
set completely after chilling. Remove the  cake pan from the water bath
and place on a wire rack for 30 minutes  to cool. Refrigerate for at
least 3 hours, until thoroughly chilled.  Strain the custard mixture
through a fine-meshed sieve into a medium  metal bowl to ensure a
smooth texture. Cover the surface with plastic  wrap and return to the
refrigerator to chill. Make the coconut ice  cream: In a heavy,
noncorrosive saucepan, combine the coconut milk  and cream. Using a
small, sharp knife, split the vanilla bean in half  lengthwise. With
the tip of the knife, scrape the small black seeds  from inside the
vanilla bean and add them to the saucepan containing  the cream
mixture. Add the scraped vanilla pods to the saucepan as  well. Cook
the mixture over medium-high heat, until it comes to a  gentle boil.
Remove the pan from the heat. In a medium bowl, whisk  the yolks with
the sugar until blended. Gradually whisk about 1 cup  of the hot cream
mixture into the beaten egg yolks until blended.  Return this mixture
to the saucepan. Continue cooking over medium  heat, stirring
constantly with a flat-edged wooden spoon, for 3 to 5  minutes, until
the custard has thickened slightly. It is done when  you can run your
finger down the back of the coated spoon and the  path remains in the
custard. The custard will register 175øF. on an  instant-read
thermometer. Remove the pan from the heat. Pour the  continued in part
2

A Message from our Provider:

“God will let you get away with it until suddenly . . .”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1058
Calories From Fat: 562
Total Fat: 63.4g
Cholesterol: 508.8mg
Sodium: 309.5mg
Potassium: 391.4mg
Carbohydrates: 114.3g
Fiber: 3.7g
Sugar: 75.4g
Protein: 13.8g