Coconut Tarragon Custard with Grilled Pineapple

2013-04-06
  • Yield : 6 to 8 servings
  • Prep Time : 25m
  • Cook Time : 10m
  • Ready In : 45m
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Ingredients

  • 3 1/4 cups milk
  • 1/2 vanilla bean, split
  • 3/4 cup coconut milk
  • 2 tablespoons packed tarragon leaves
  • 12 yolks
  • 1 1/3 cups sugar
  • 1/2 cup cornstarch
  • 1/2 cup sweetened, shredded coconut
  • 2 tablespoons butter
  • 1 cup heavy cream, whipped
  • 1/2 fresh pineapple, peeled and cut into spears
  • Confectioners' sugar, as needed
  • 1 lime, cut in wedges

Method

Step 1

In a stainless steel saucepan, heat the milk with the vanilla bean and tarragon to a simmer. Let sit 5 minutes to infuse.

Step 2

In a separate bowl whisk together the egg yolks and sugar until light and fluffy. Whisk in the cornstarch; then drizzle in the milk mixture while whisking. Pass through a fine-meshed sieve back into the pot, to remove the tarragon and vanilla bean. Bring to a boil, whisking constantly. Remove from the heat, stir in the coconut and butter to melt it. Place in a container over an ice bath and fold it to cool.

Step 3

Once it's cold, fold in the whipped cream and spoon into dessert cups or stemmed glassware and chill.

Step 4

The custard keeps for up to 3 days, chilled and covered.

Step 5

Preheat a grill or indoor grill pan. Sprinkle the pineapple with powdered sugar and grill, turning once, until well marked. Cool slightly.

Step 6

To serve, place 1 grilled pineapple spear in the glass, sticking out, and a lime wedge to squeeze over the whole dessert.

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