Free Recipe Coconut Cream Club Sandwich

Recipe Type: P Recipes

Recipe Preparation: bake

Cooking Ingredients for Coconut Cream Club Sandwich Recipe

1-3/4 c Milk
1/4 c Canned cream of coconut or
-coconut puree
1/2 Vanilla bean, split
4 Egg yolks
2/3 c Sugar
1/4 c Cornstarch
1 tb Butter
1/4 c Heavy cream, whipped
3 Sheets phyllo
1/2 c Butter, clarified
3/4 c Sugar
1/2 c Shredded coconut, toasted
1 Recipe cranberry compote
1 Recipe glossy chocolate
6 Mint sprigs

Coconut Cream Club Sandwich Preparation

For cocounut custard: In a stainless steel sauce pan heat milk with coconut cream and vanilla bean until scalded. Meanwhile, whip yolks with sugar until very light and fluffy. On low speed mix in cornstarch. Gradually pour in hot milk infusion while mixing. Strain through a fine strainer back into the sauce pan and cook on high heat, whisking constantly until thickened and no starchy flavor is detected. Pour into a bowl and stir in butter. Place over an ice water bath and whisk constantly to chill. Fold in whipped cream. Keep chilled. For phyllo: Lay one sheet of phyllo on a parchment paper lined sheet pan. Brush with clarified butter, sprinkle with sugar and 1/4 cup toasted coconut. Repeat the process with the second and third sheets, omitting the coconut on top. Cut into 3- inch equilateral triangles. Place a sheet of parchment on top and weight it down with a heavy sheet pan small enough to fit inside of the other one. Bake at 350 degrees in a conventional oven checking until lightly golden brown, about 0 minutes. Let cool and break apart triangles. To serve: Stack phyllo, then coconut custard. Repeat, then top off with a piece of phylo. Serve garnished with Cranberry Compote, Glossy Chocolate Sauce and a mint sprig. Yield: 6 servings AKERS” DOZEN GALE GAND SHOW #BD1A35, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MCBusted by Gail Shermeyer <> on Mar 19, 1997 Posted to MC-Recipe Digest V1 #532 by (Shermeyer-Gail) on Mar 21, 1997

Cooking Temperature:

Recipe Serves: 6

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