Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Granulated sugar
1/4 c Cornstarch
4 Egg yolks
1 cn (13 1/2 ounces) coconut milk
1/4 c Milk
1 Plump vanilla bean, split
Lengthwise and seeds scraped
Out with a small
Spoon

Mix 1/4 cup sugar and all the cornstarch in a medium bowl until
smooth. Add egg yolks and mix until a paste is formed. Stir in 1/2
cup coconut milk. Combine remaining coconut milk, milk, sugar and
vanilla bean seeds in a sauce pan and bring to a boil. Pour hot
mixture over egg mixture in bowl, whisking constantly. Pour back
into saucepan. Cook over moderate heat, stirring constantly, until
smooth and thick. Remove from heat and stir an additional minute.
Transfer to a bowl. Cover with buttered parchment or plastic wrap
touching top of cream to avoid skin formation. Chill a minimum of 2
hours or as long as 2 days.

Yield: about 2 1/2 cups

Canned coconut milk can be substituted successfully for cow's milk in
many recipes to add a coconut flavor. Coconut is native to the
Pacific islands but grows in the tropics all over the world. It is
widely used in desserts in Brazil and Venezuela.

TOO HOT TAMALES SHOW #TH6296

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