Singaporean Coconut Curd

1. 1

   Prepare double boiler by add two inches of water to a pot and bringing it to a simmer over medium low heat.

2. 2

   Prepare egg yolks by adding them to a heatproof bowl, and whisking vigorously until they appear homogeneous. Set aside.

3. 3

   In another heat proof bowl (preferably glass) add coconut cream/milk, sugar and salt. Whisk until the sugar is dissolved.

4. 4

   Move entire bowl over the pot of simmer water, and whisk briskly for the next three minutes. Once visible whisps of steam begin to appear, stop, and remove from heat.

5. 5

   While whisking egg yolks, slowly pour in about 1/4 of the coconut cream/milk mixture. Whisk for about 30 seconds, and continue to pour another 1/4 of coconut mixture into the egg yolks.

6. 6

   Return the bowl containing the remaining coconut mixture atop the pot of simmering water. While whisking, slowly pour in the egg yolk mixture until all of it has been combined.

7. 7

   Now whisk the curd for about 10 minutes, or until it appears noticeably thicker. The consistency needs to resemble honey. Once desired consistency is reached, remove from heat and immediately pour into a heatproof vessel. Allow to cool on the counter and refrigerate for up to two weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.