Sunday, August 29, 2010

Amaranth Coconut Custard

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1 cup of cooked Amaranth
1 cup coconut milk
1 cup milk
5 T. flour
1/2 t. salt
1/2 cup sugar
2 beaten eggs
1 t. vanilla

To cook Amaranth: 1 cup to 1 3/4 cup water. Bring to boil, cover and simmer for 25 minutes. Can prepare ahead of time and refrigerate.

For custard:
In a 1-quart saucepan combine coconut milk and 1 cup milk. Scald mixture. In another saucepan combine flour, salt and sugar; slowly stir in milk mixture. Cook on medium heat until thick, never boiling. Add a little hot mixture to eggs and then stir in hot mixture. Continue cooking for 2-3 minutes. Add vanilla and 1 cup of cooked Amaranth. Pour custard into ramekins or glasses and store in fridge. Serve cold. It is great plain or garnished with fresh fruit.

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