Grandma's Coconut Custard
Grandma's Coconut Cake
This is a very good custard and I'm sure it could have many uses but I've only used it for her cake.
I have cheated and used store bought toasted coconut to cut time and it works just fine. I have never tried it with the fresh coconut.
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- 4 large
- egg yolks
- 1 c
- 1 1/2 c
- light cream
- 1/4 lb
- (1 stick) butter or margerine
- 3 1/2 oz
- flaked coconut or 1-1/3 cup grated fresh coconut
- 1 tsp
1In a 1-1/2 Qt. sauce pan stir together egg yolks and sugar ; gradually stir in cream ; add butter & vanilla. Cook over low heat , stirring constantly until mixture thickens , and coats to a metal spoon, 15-20 minutes ; DO NOT BOIL.
2Cool custard for about 15-20 minutes.
3Spread coconut on a shallow baking sheet ; toast in a preheated 350° oven , stirring occasionally , until lightly browned , 15-20 minutes ; cool.
4Reserve about 1/3rd cup toasted coconut to garnish cake.
5Stir remaining coconut into the custard ; Refrigerate until thoroughly chilled ; at least 2 hrs.
6Use as directed for Grandma's Coconut Cake recipe.