For those who know me, you’ll know how much I love custard. The other day I was thinking of something I could make for an event that is low maintenance but contained custard. Well it just happened that most of the people going to this event love coconut. Using coconut milk is a great way to infuse coconut into a dish.
- 2 – 13.5 oz cans of coconut milk
- 3/4 cups of sugar
- 5 egg yolks
- 1/3 cup of corn starch
- 1 tsp of coconut extract
- 1 tsp of vanilla extract
- pound cake
- vanilla wafers
To make the custard, heat the coconut milk until hot, but not boiling. In a bowl, whisk the sugar, egg yolks, and corn starch together. Once milk is hot, add a little (1/2 of a cup) to the egg mixture to temper the eggs. This will help the egg mixture come to temperature more subtly without cooking the eggs. Slowly add in the rest of the coconut milk. Whisk vigorously so the eggs don’t scramble. Add mixture back into pot. Heat on medium low while whisking. It’ll take about 3-5 minutes for the mixture to thicken. Once it thickens, turn off heat. Put the pot over ice to cool the custard.
Once the custard is completely cooled, you can start assembling the cups. Crush wafers in a food processor or with a rolling pin. Cut pound cake into cubes. You can use as much or as little wafers and pound cake in your cups. The custard is really rich so for those of you who don’t like sweets as much, you may want to put more pound cake in your cups. Layer starting with the crush wafers, then a little bit of the custard, then the pound cake and repeat one more time.
This recipe came about because I had frozen turkey meatballs in the freezer that I haven’t eaten yet but I didn’t have any marinara sauce. So I decided to make Asian style meatballs and eat them with rice. It’s simple and really quick to make.
10 - 12 meatballs ( I just cooked frozen turkey meatballs but you can use any type you want)
- 1 tsp of hoisin sauce
- 1 tbsp of guchuchang sauce (korean chili paste. You can substitute with 1 tsp garlic chili sauce, which is easier to find.)
- 2 tbsp of sweet chili sauce (found in Asian/International aisle of markets)
- a pinch of red pepper flakes
- garnish with cilantro or basil or BOTH!
Mix ingredients for sauce together in a sauce pan. Add cooked meatballs in. Coat meatballs with sauce mixture. I garnished mine with cilantro since my basil plant died, but either would work.
I know summer is over, but it’s still very warm here in Southern California, so blueberries are always on my mind. I wanted to make something simple, but delicious and fresh. This recipe is super easy.
1/4 cup butter (soften)
1/2 cup of sugar
1 large egg
1 tsp of vanilla extract
1 cup of flour
1 tsp of baking powder
pinch of salt
1/2 cup of buttermilk
1 cup blueberries
1 tbsp of sugar
Cream the sugar and butter. Once fluffy (about 3 minutes) add in vanilla and egg. Mix well. In a separate bowl, combine the flour, salt, and baking powder. Add in the flour mixture to the egg/butter mixture in thirds alternating with the buttermilk. Carefully stir in blueberries. Bake at 350°F for 40 minutes in a 8 x 8 pan. Halfway through baking, sprinkle a tablespoon of sugar on top.
I love garlic and garlic aioli is a great way to add the flavor to your meals. It’s great on burgers or as a condiment dip for fries. Here’s a quick recipe for garlic aioli.
3 tbsp low-fat mayonnaise
2 garlic cloves
juice of half a small lemon
5 sprigs of cilantro (optional)
What I usually do is mince one of the garlic and just smash the other one. Mix all ingredients together and let the flavors meld together for at least 6 hours. For an interesting and fresh flavor, mince some fresh cilantro and mix it in right before serving.
I just love it on a nice crispy chicken sandwich.