Coconut Creme Anglaise
You will need 23 batches to serve with the Dreamy Coconut Wedding Cake recipe; this recipe can be multiplied. Creme anglaise can be refrigerated in an airtight container for up to three days. Before serving, whisk until smooth.
- Yield: Makes 2 cups
Photography: Gentl & Hyers
Source: Martha Stewart Weddings, Spring 2004
- 2 large eggs
- 1/4 cup sugar
- Pinch of salt
- 1 3/4 cups canned unsweetened coconut milk
- 1/2 cup heavy cream
Prepare an ice-water bath; set aside. Put eggs, sugar, and salt in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until pale and thick, 3 to 4 minutes. Meanwhile, bring milk and cream to a boil in a medium saucepan; remove from heat.
With mixer on low speed, gradually pour half of hot-milk mixture into egg mixture. Return mixture to pan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon and hold a line drawn by your finger, about 5 minutes. Pass mixture through a fine sieve into a medium bowl. Place bowl in ice-water bath; stir creme anglaise occasionally until chilled.