Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | Sm. onion, chopped (1/4 cup) |
1 teaspoon | Curry powder |
¼ cup | Water |
3 cups | Milk |
1 cup | Flaked coconut |
2 \N | Whole cloves |
½ teaspoon | Salt |
2 \N | Beaten egg yolks |
\N \N | Toasted coconut (optional) |
In 2-quart saucepan cook onion and curry powder in water till onion is tender. Stir in milk, coconut, cloves, and salt. Simmer, covered, for 15 minutes. Strain mixture through a sieve.Stir about 1 cup of the hot milk mixture into the egg yolks. Return to remaining milk mixture in saucepan. Cook and stir about 2 minutes or till mixture thickens slightly. Remove from heat; cover and chill. Garnish each serving with toasted coconut if desired. Makes 4 to 6 servings.
Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa