Ingredients:
25g Unsalted butter, softened at room temperature
50g Sugar
3 Egg yolks, roughly beaten (I use 1 whole egg)
1 tbspn Condensed milk
40ml Cream, containing 35% fat
60ml Coconut milk
20g Plain flour
15g Custard powder
10g Tapioca flour
3 tsp Cocoa powder
Method:
- In a small bowl, combine flour, custard powder and tapioca flour.
- In another bowl, beat butter and sugar with a wooden spoon until light and combined. Beat in egg yolks gradually till combined.
- Beat in condensed milk, cream and coconut milk.
- Sift the flour mixture into the egg yolk mixture and mix till combined.
- Pour the mixture into a heat resistant container and steam over medium heat for 25 minutes, with stirring in every 5 minutes. Set aside for the mixture to cool slightly.
- Knead the custard while still warm (I wore a powder free and food grade glove) until smooth.
- Wrap custard in cling wrap and chill in refrigerator till required. (Custard mixture can be kept in the fridge for up to a week before baking)
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