Baba de mo=e7a ( egg coconut custard cream )

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

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