Caribbean Coconut Custard Food

CARIBBEAN COCONUT CUSTARD

Steps:

• Place eggs, yolks, sugar, water and butter into a food processor and whirl until well combined.
• Add coconut.
• Whirl just to mix.
• Set a 5-6 cup ring mold in a larger rimmed baking pan, at least 2 inches deep.
• Pour egg mixture into mold.
• Place both pans in a 350* oven.
• Fill bottom pan with boiling water to halfway up the sides of the mold.
• Bake until custard jiggles only slightly when shaken, about 50 minutes.
• Lift mold from water and place on rack.
• Let cool completely.
• Invert a plate on top and invert custard onto plate.
• Lift off mold.
• Serve or cover and chill for up to 2 days.
• Cut into wedges and serve with pineapple.

COCONUT CUSTARD

Steps:

• Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
• Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.

CARIBBEAN COCONUT RICE

Steps:

• Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté until fragrant, about 1 minute. Stir in rice, and sauté until rice grains are opaque, about 2 minutes. Add water, coconut milk, sugar, salt, lime zest, and white pepper and bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
• Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish with toasted coconut, if using.

JAMAICAN COCONUT CREAM PIE

Steps:

• Place milk, cream, sugar, flour, eggs and vanilla in a mixing bowl. Mix with a hand mixer for 2 minutes on medium speed.
• Add coconut and mix together until completely incorporated.
• Place in a greased pie pan. Cook at 350° for 40-45 minutes.
• In small sauce pan, heat butter over medium heat until melted.
• Add brown sugar and mix together until sugar dissolves.
• Add rum and cook for 1 minute on medium heat.
• Slice pie and serve with rum sauce, to your liking. *Pie best when served warm.

COCONUT-CARAMEL CUSTARD

Steps:

• Preheat the oven to 325F.
• Make the caramel: Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown.
• Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
• Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes.
• Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins.
• Tilt the molds to coat all of the surfaces with caramel.
• Make the custard: Combine the coconut milk, milk and sugar in a medium saucepan over low heat.
• Scald until the sugar dissolves completely.
• Remove from heat.
• In a large bowl, whisk the eggs and vanilla.
• Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly.
• Strain the custard through a fine sieve into a bowl.
• Carefully pour into the caramel-lined souffle dish or ramekins.
• Line a large roasting pan with 2 layers of paper towels (see Note).
• Put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish.
• Bake in the center of the oven for 50 minutes (30 minutes if using ramekins), or until a knife inserted in the center comes out clean.
• Be careful not to let the water boil; do not disturb the custard while baking.
• This is the only"secret" to producing a smooth and velvety custard.
• Remove the souffle dish immediately from the hot water.
• Allow to cool in a cold-water bath.
• Chill thoroughly.
• To serve, run a knife around the edge of the custard and turn out onto dessert plates.
• Serve with whipped cream, if desired.
• Note: The paper towels in the roasting pan serve a twofold purpose: First, they allow the hot water to circulate under the souffle dish while baking to distribute the heat evenly; second, if using small ramekins, it stabilizes them and keeps them from moving around while baking.

COCONUT CUSTARD TART WITH ROASTED PINEAPPLE

Steps:

• Rub the flour and butter together with your fingertips until the mixture looks like breadcrumbs. Add the sugar, egg yolks and 1-2 tbsp cold water, then mix until the dough starts to form clumps. Tip onto your work surface and knead a few times to bring any crumbs into the dough. Shape into a puck, wrap in cling film and chill for at least 30 mins.
• Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to warm up. Roll out the dough on a flour-dusted surface to line the base and sides of a 23cm round fluted tart tin. Drape it over a rolling pin and lift into the tin, keeping an overhang of about 1cm. Press into the corners, leaving no gaps. Save the pastry scraps.
• Line the tart case with parchment and tip in baking beans or rice. Bake for 20-25 mins on the sheet, then remove the beans and parchment. Check for holes and patch them with the scraps. Put back in the oven for 5-10 mins to give it a nutty brown colour. Brush with the beaten egg and return to the oven for 2 more mins. While still warm, use a serrated knife to trim the pastry to the height of the tin. Leave to cool. Reduce oven to 140C/120C fan/gas 1.
• Put the cream and coconut cream in a pan and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar until pale. Pour the hot cream over the eggs, whisking until the sugar has dissolved. Pour through a sieve into a jug.
• Put the tart case on the baking sheet in the oven, with the shelf pulled out. Pour in the custard, using up as much as you can. Sprinkle nutmeg over the top generously and bake for 50-55 mins until the custard is set with a little wobble when gently shaken. Leave to cool. Chill for at least two hours, or up to two days.
• When ready to cook the pineapple, heat oven to 240C/220C fan/gas 8. Peel it using a knife to carve away the skin, then cut into four wedges and remove the core. Slice lengthways into long slivers. Arrange over a baking tray lined with parchment. Mix the sugar, rum (or lime juice) and a grating of nutmeg, then paint this over the pineapple. Bake for 10 mins, or until caramelised. Serve warm with the cold tart. We served ours on top with coconut shavings.

COCONUT CUSTARD

Steps:

• In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

CRUSTY COCONUT CUSTARD

Steps:

• Preheat oven to 350°F
• In a bowl, dump coconut and add milk to it, let set until coconut soaks up the milk.
• Beat sugar and eggs together, then add vanilla.
• Add coconut to the egg mixture. Bake for 30 minutes.

CARIBBEAN COCONUT RUM CAKE

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.

CARIBBEAN COCONUT TART

Steps:

• Prepare the pastry as directed: In a bowl, stir together flour, sugar, baking powder, salt and grated orange peel.
• With a pastry blender, cut in butter until fine particles form.
• Add 1 lightly beaten egg and stir with a fork until well blended; work with your hands until dough holds together in a ball. Divide into thirds.
• Set aside 1/3 of the pastry for lattice strips.
• On a lightly floured waxed paper, roll out the other 2/3 to a 12-inch circle. Use the paper to lift and gently turn pastry into a 10 1/2-inch tart pan with removable bottom (or 10-inch pie pan).
• Shape to bottom and sides of pan; trim excess from top edge of tart pan (or away from rim of pie pan).
• Bake in a 325*F oven for 8 minutes.
• Meanwhile, divide remaining pastry into 10 pieces; on a lightly floured board roll each into a 10 to 12 inch rope. Cover and refrigerate while mixing filling.
• Filling: In a bowl lightly beat the eggs, then stir in sugar, salt and flour. Add coconut, orange juice and melted butter; mix well. Pour into prepared crust.
• Criss-cross ropes of dough on top of filling. Trim and press ends to edges of pastry. Return to a 325* oven and bake until crust is golden brown and center is set, about 40 minutes.
• Warm the jelly or jam until melted and carefully brush it over top of hot tart. Cool completely, as long as 24 hours, then remove sides of pan and cut tart in wedges.