Custard Sauce (For Pineapple Coconut King Cake)
Basic custard sauce for making coconut almond cream filling; butter should be added when the temperature is below 60°C
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This foundational custard sauce serves as the base for rich coconut almond cream fillings, and is formulated to blend smoothly with butter when kept at temperatures under 60°C
Ingredients
whole fresh milk
500 g
Bourbon vanilla bean
1
caster sugar
125 g
cornstarch
50 g
egg yolks
120 g
La Viette butter
50 g
Instructions
1
Heat milk and vanilla
Bring one third of the milk to a boil with the vanilla pod split open and scraped of its seeds; let it steep for 1 hour.
2
Mix ingredients
Mix granulated sugar and cornstarch in a bowl, add egg yolks and whisk immediately.
3
Cook the sauce
Pat the vanilla pod dry and remove it. Pour a portion of the hot milk into the bowl; stir well then pour it back into the milk pot (strain through a sieve). Reheat to a boil and cook for 3 to 4 minutes.
4
Cool and add butter
Remove from heat, immediately pour into a bowl set in an ice water bath, and continue whisking intermittently. When the custard reaches approximately 55°C, add the butter. Store refrigerated at +4°C.
