Cinnamon Pastry Cream

October 26, 2016

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Ingredients & Quantities

  • 1 (13.5 oz) can Thai style coconut milk
  • 5 tablespoons (2.5 oz) water
  • pinch salt (increase to 1/4 teaspoon if using unsalted margarine)
  • 1/4 cup corn starch
  • 1/2 cup (3.75 oz) sugar
  • 1 teaspoon cinnamon
  • 4 egg yolks
  • 1/4 cup (2 oz) margarine
  • 1 teaspoons vanilla

Preparation Instructions

Place a fine mesh strainer over a large bowl and set aside.

Place the coconut milk, water and salt in a medium saucepan and bring to a boil over medium heat.

In a large mixing bowl, whisk the sugar, cornstarch, cinnamon and eggs until smooth. Slowly pour the milk mixture into the egg mixture while whisking constantly. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the custard thickens.

Remove from heat and pour through the strainer into the bowl. Let cool for 10 minutes and then incorporate the margarine, one tablespoon at a time, whisking gently just until smooth.

Cover the surface with plastic wrap, directly touching the cream, let it cool completely in the refrigerator. (Can be made up to five days ahead. Store in the refrigerator in an airtight container.)

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