/ Cream Soups
coconut, toasted (optional)
1In 2-quart saucepan cook onion and curry powder in water until onion is tender.
2Stir in milk, coconut, cloves, and salt; simmer, covered, for 15 minutes.
3Strain mixture through a sieve.
4Stir about 1 cup of the hot milk mixture into the egg yolks; return to remaining milk mixture in saucepan.
5Cook and stir about 2 minutes or until mixture thickens slightly.
6Remove from heat; cover and chill.
7Garnish each serving with toasted coconut if desired.