For coconut custard: In a stainless steel sauce pan heat milk with coconut
cream and vanilla bean until scalded. Meanwhile, whip yolks with sugar
until very light and fluffy. On low speed mix in cornstarch. Gradually pour
in hot milk infusion while mixing. Strain through a fine strainer back into
the sauce pan and cook on high heat, whisking constantly until thickened
and no starchy flavor is detected. Pour into a bowl and stir in butter.
Place over an ice water bath and whisk constantly to chill. Fold in whipped
cream. Keep chilled. For phyllo: Lay one sheet of phyllo on a parchment
paper lined sheet pan. Brush with clarified butter, sprinkle with sugar and
1/4 cup toasted coconut. Repeat the process with the second and third
sheets, omitting the coconut on top. Cut into 3- inch equilateral
triangles. Place a sheet of parchment on top and weight it down with a
heavy sheet pan small enough to fit inside of the other one. Bake at
350 degrees in a conventional oven checking until lightly golden
brown, about 10 minutes. Let cool and break apart triangles. To serve:
Stack phyllo, then coconut custard. Repeat, then top off with a piece of
phyllo. Serve garnished with Cranberry Compote, Glossy Chocolate Sauce and
a mint sprig. Yield: 6 servings
Recipe By : BAKERS' DOZEN (GALE GAND) SHOW #BD1A35
Posted to MC-Recipe Digest V1 #309
Date: Sat, 23 Nov 1996 22:21:17 -0600
From: Jackie Bordelon <jbord@premier.net>
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