Ingredients for Vanilla Cream With Coconut And Lime
- 1 cup whole milk
- Vanilla Bean
- Eggs
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 lime (zest and juice)
- Coconut Milk
- 2 tablespoons dark rum (optional)
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How to Make Vanilla Cream With Coconut And Lime
- **Infuse the Vanilla:** In a small saucepan, combine 1 cup of whole milk and 1 split Tahitian vanilla bean (scrape seeds into the milk). Bring to a simmer over medium heat; remove from heat and let steep for at least 30 minutes.
- **Whisk the Egg Yolks:** In a medium bowl, whisk together 4 large egg yolks, 1/2 cup granulated sugar, and 1/4 cup cornstarch until light and pale yellow.
- **Combine and Cook:** Gradually whisk the warm vanilla-infused milk (strain out the vanilla bean) into the egg yolk mixture. Add 1 cup coconut milk and the zest of 1 lime. Cook over medium-low heat, whisking constantly, until the mixture thickens to a creamy consistency (about 8-10 minutes).
- **Add Rum & Flavor:** Remove from heat and stir in 2 tablespoons of dark rum (optional).
- **Chill & Serve:** Pour the cream into serving cups or a shallow dish. Cover and refrigerate for at least 2 hours to allow it to chill completely. Garnish with lime zest strips before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
191g
Fat
71g
Carbs
18g
