Baba De Mo=e7a ( Egg Coconut Custard Cream )
- 6 Egg yolks
- 1 c Coconut cream or coconut
- -milk
- 1 c Sugar
- 1/4 c Water
- A few drops vanilla
Stir sugar and water over medium heat until sugar is dissolved. Let cook to
make a thick syrup. Pass the yolks through a sieve. Blend yolks and coconut
cream and stir into syrup. Cook over a double boiler until it coats the
spoon. Let cool. Chill. Serve in individual bowls or on top of ice cream.
NOTES : This tastes great with ice-cream or as filling for walnut cake.
Recipe by: Miriam Podcameni Posvolsky
Posted to Bakery-Shoppe Digest V1 #231 by Leon & Miriam Posvolsky
on Sep 11, 1997
make a thick syrup. Pass the yolks through a sieve. Blend yolks and coconut
cream and stir into syrup. Cook over a double boiler until it coats the
spoon. Let cool. Chill. Serve in individual bowls or on top of ice cream.
NOTES : This tastes great with ice-cream or as filling for walnut cake.
Recipe by: Miriam Podcameni Posvolsky
Posted to Bakery-Shoppe Digest V1 #231 by Leon & Miriam Posvolsky
