![]() Mix well with your hands to evenly coat the coconut with butter and sugar.ģ.Scoop the coconut mixture onto a 13- by 18-inch edged baking sheet, and distribute evenly.Ĥ.Set a rack in the middle of the oven and heat to 350°.ĥ.Bake for about 20 minutes, periodically turning the coconut mixture with a large spatula. Give it a try (cut in half if you like):ġ pound (6 cups) large flake, unsweetened coconutġ.In a small mixing bowl, whisk together the butter and sugar.Ģ.In a large mixing bowl, combine the butter and sugar with the coconut. Makes about 3 cups, or six ½-cup servings.Ĭopyright 2010=2017 Susan S. Top each serving with a generous mound of whipped cream.To serve, spoon pudding into six, ½-cup ramekins (if you didn’t do this earlier).Let cool, and then refrigerate until chilled, at least 2 hours.Quickly press a small piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming.(The reason I rarely do this is because I prefer mounded servings.) (If you think you may have lumps, pour the pudding through a single mesh strainer, using a plastic spatula to push the pudding through.) Alternatively, you can pour pudding directly into six ½-cup serving dishes. Serve pudding warm if you like or to serve cold (my preference), immediately pour into a medium mixing bowl or 4-cup glass measuring cup.Remove from the heat and stir in the butter and vanilla until the butter is melted.Lower the heat to medium-low and continue stirring the pudding until it thickens to the point that it coats the back of the spatula, from 2-4 minutes.This tempers the egg and helps to prevent curdling. Now add the egg yolk mixture back to the saucepan. Ladle ½ cup of the hot pudding into the egg yolks and whisk rapidly.Over medium heat, stirring constantly, bring to a bare simmer.Scrape the bottom and sides of the saucepan with a silicon (heatproof) spatula. In a 3-quart saucepan, whisk together sugar, cornstarch, and salt, and then slowly whisk in the cold milk, a little at a time to ensure no lumps form.In a small bowl, whisk egg yolks with ¼ cup of milk until well combined.Lightly sweetened whipped cream, optional I almost always include it.Ģ 3/4 cups whole milk (or ¾ cup cream and 2 cups whole milk)ģ tablespoons unsalted butter, room temperature, cut into 12 chunksġ½ teaspoon vanilla (I love Mexican vanilla here) Ingredient Note It isn’t required, but the inclusion of some cream makes for an exceptionally luscious pudding. With the addition of ½ teaspoon vanilla and ½ teaspoon fine sea salt, you’lll have a perfect vanilla pudding. The formula is easy to remember: For every cup of milk, use 1 tablespoon cornstarch, 3 tablespoons sugar, 1 egg yolk, and 1 tablespoon butter. ![]() ![]() If you want the pudding to hold it’s shape on a plate or in a pie crust, double the cornstarch. The set for this custard is intentionally soft. This is, without a doubt, the best vanilla pudding I have ever eaten. ![]() Descriptors for this pudding include light, delicate, decadent, luscious, and perfectly creamy, with a voluminous mouth feel. If there is a more perfect vanilla pudding in the universe, I haven’t encountered it. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |