EGG COCONUT CUSTARD CREAM

EGG COCONUT CUSTARD CREAM

Makes: 6 servings

Preparation Time: 1 hour

Level: Medium

INGREDIENTS

  • 10 EGG YOLKS
  • 1 CUP SUGAR
  • ½ LITRE COCONUT MILK (P. 290)

PREPARATION

Strain egg yolks. Heat the sugar with ½ cup of water to make a syrup. Add coconut milk and cook for 2 minutes. Remove from heat, wait until lukewarm and add yolks.
Cook in water bath, stirring constantly and taking care
not to curdle it, until the mixture is creamy.

 

IN DETAIL: This was the dessert Princess Isabel used to make to her French husband, count d’Eu, and it was also the favourite sweet of Brazilian writer José de Alencar. One of the symbols of the Second Empire, it has crossed generations on the table, and along the decades it has received aromatic touches, such as orange flower water, vanilla pod or cinnamon. I’m a big fan of baba de moça and during my childhood I would be upset for not having this dessert at home all the time. That’s why I’ve created my own version of it, one of the most appreciated at Brasil a Gosto restaurant.

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