Mexican Coconut custard
As with Mexican bread pudding, Mexican coconut custard, called Cocada
has definite traces of candy in it's texture and taste. This is an advantage
for the busy cook : the heavy sugar-syrup base prevents the egg yolks from
curdling as the custard simmers, dense, sweet, and gooey, a little bit goes
a long way.
Recipe Categories : | Mexican
| Desserts | Coconut
| MAIN INDEX |
Serves : 4 - 6
Ingredients :
- 1 cup sugar
- 1 cup water
- 2 cups coconut flakes
- 2 tbsp oloroso sherry (optional)
- 4 egg yolks
- 1 cup milk
- ½ cup slivered almonds
Preparation and Cooking Instructions :
- Combine the sugar and water in a large heavy pot. Bring to the boil
and stir in the coconut. Reduce the heat and simmer until the liquid
is syrupy and the coconut has turned from transparent back to milky,
about 20 minutes. If using the sherry, stir it in and simmer 3 minutes
more.
- Beat the egg yolks with the milk in a medium bowl. Whisk in about
½ cup of the coconut mixture, then stir the entire egg and coconut
mixture into the pot. Cook over medium heat, stirring frequently, until
the mixture is thick and custard-like and tiny bubbles break over the
entire surface. Transfer to a glass or ceramic dish and set aside to
cool and set.
- Spread the almonds in an ungreased small skillet or on a microwave-safe
plate. Stir over medium-high heat or microwave on HIGH
for 4 minutes, until toasted. Sprinkle the almonds over the top of the
custard. Serve at room temperature, chilled, or browned for a few minutes
in a hot oven or under the broiler.
|
