Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Egg yolks |
| 1 cup | Coconut cream or coconut milk |
| 1 cup | Sugar |
| ¼ cup | Water |
| \N \N | A few drops vanilla |
Stir sugar and water over medium heat until sugar is dissolved. Let cook to make a thick syrup. Pass the yolks through a sieve. Blend yolks and coconut cream and stir into syrup. Cook over a double boiler until it coats the spoon. Let cool. Chill. Serve in individual bowls or on top of ice cream.
NOTES : This tastes great with ice-cream or as filling for walnut cake.
Recipe by: Miriam Podcameni Posvolsky Posted to Bakery-Shoppe Digest V1 #231 by Leon & Miriam Posvolsky <miriamp@...> on Sep 11, 1997