| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Graham cracker crumbs |
| 1 |
|
Stick butter, melted |
| 1 1/2 |
c |
Toasted coconut flakes |
|
|
divided plus extr for |
|
|
garnis |
| 5 |
|
Egg yolks |
| 1/4 |
c |
Plus 1 tablespoon cornstarch |
| 3/4 |
c |
Sugar, divided |
| 2 1/2 |
c |
Milk |
| 1/2 |
c |
Coconut cream |
| 1 |
|
Vanilla bean, split |
| 1 |
c |
Diced mango |
|
|
Sweetened whipped cream |
|
|
for topping |
|
|
Mango Coulis, for serving |
|
|
recipe follows |
INSTRUCTIONS
Preheat oven to 325 degrees F. Combine graham cracker crumbs, butter
and 1 cup of coconut flakes and press into a 9-inch pie tin; bake 8
minutes. Set aside to cool. In a mixing bowl combine egg yolks,
cornstarch and half of sugar. In a saucepan combine milk, remaining
sugar, coconut cream and vanilla bean and bring to a boil. Reduce heat
to very low. Ladle 1/2 cup of milk mixture into egg mixture, whisking
constantly to temper eggs. When bottom of egg bowl is warm to the
touch, pour egg mixture into saucepan, whisking. Cook, stirring
constantly, until cream thickens to consistency of mayonnaise. As soon
as mixture thickens, strain through a fine sieve into a bowl set in
another bowl of ice-water. Cool thoroughly, stirring from time to
time. Fold in diced mango and remaining coconut. Pour into graham
cracker crust and chill to set. Top with sweetened whipped cream,
sprinkle with coconut and serve with Mango Coulis. Yield: 8 servings
Posted to MC-Recipe Digest V1 #328 Recipe by: ESSENCE OF EMERIL SHOW
#EE094 From: Meg Antczak <meginny@frontiernet.net> Date: Wed, 4 Dec
1996 08:11:42 -0500
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