Coconut Custard Cream Pie ココナッツカスタードパイ
Author: Shannon Tomioka
Recipe type: Desserts
Cuisine: Japanese
Serves: 2 - 4
- For Pie pastry
- Same to Lemon Cream Pie
- For Coconut Custard Cream
- 135 cc Milk
- 200 cc Coconut Milk
- 100 cc Fresh Cream
- 75g Sugar
- 2 Eggs
- 1 Egg York
- ¼ tsp Salt
- 2 tsp Vanilla Extra
- Make to Pie pastry, same to Lemon cream pie( to before bake)
- Put the milk, coconut milk, fresh cream, and sugar, into a pot and over a low heat and melt the sugar while stir-mix.
- Put the eggs, egg york, salt and vanilla extra into bowl and mix. And add into a milk mixture pot, and over a low heat. don't boil, warm at 70℃.
- Bake the pie pastry at 220℃ oven, for about 10 minute, pour the custard cream into a pie pastry, reduce at 180℃ oven, back to the oven and bake for 30 minute.
There you have it. Hope you enjoy this recipe, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~ PS: If you enjoy my Daily recipe subscribe to our RSS Feed, if you are on Facebook you can find us on our Fan Page and Follow us on Twitter. I also have available my first “Free EBook” which is FREE to you for coming by and reading my Cooking Japanese Style. Thank you.
Recipe by Cooking Japanese Style at http://www.cookingjapanesestyle.com/2011/09/22/coconut-custard-cream-pie/
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