Coconut Tarragon Custard with Grilled Pineapple
- 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
- In a stainless steel saucepan, heat the milk with the vanilla bean and tarragon to a simmer.
- Let sit 5 minutes to infuse.
- 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.
- Once it's cold, fold in the whipped cream and spoon into dessert cups or stemmed glassware and chill.
- The custard keeps for up to 3 days, chilled and covered.
- Preheat a grill or indoor grill pan.
- Sprinkle the pineapple with powdered sugar and grill, turning once, until well marked.
- Cool slightly.
- To serve, place 1 grilled pineapple spear in the glass, sticking out, and a lime wedge to squeeze over the whole dessert.
milk, vanilla bean, coconut milk, tarragon, yolks, sugar, cornstarch, shredded coconut, butter, heavy cream, pineapple, confectioners, lime
Taken from www.foodnetwork.com/recipes/coconut-tarragon-custard-with-grilled-pineapple-recipe.html (may not work)