COCONUT CREAM

Coconut Cream image

Provided by Martha Stewart

Yield Makes 6 cups

Number Of Ingredients 8

1 cup milk
2/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
2 cups heavy cream
3/4 teaspoon pure coconut extract
2 tablespoons unsalted butter

Steps:

Prepare an ice-water bath; set aside. Heat the milk in a small saucepan over medium-high heat until just simmering.
Meanwhile, whisk together sugar, cornstarch, and salt in a medium saucepan over medium heat. Whisking constantly, add the eggs and 1 cup cream. Whisking constantly, gradually add hot milk; whisk until bubbling. Remove from heat. Add extract and butter, and whisk until butter is melted.
Set pan in ice-water bath; let mixture cool, stirring. Cover with plastic wrap; refrigerate until set, about 30 minutes.
Beat remaining cup cream until stiff peaks are just about to form. Beat in chilled cream mixture.