Description
Creamy, silky and not too sweet. This is perfect on a biscuit or between cake layers!
Ingredients
Units
Scale
- 1/2 cup Butter, unsalted and room temperature
- 1 cup Sugar
- 3/4 cup Coconut Milk
- 2 whole Eggs
- 2 Egg Whites
- 1/4 Vanilla Bean, halved and scraped
Instructions
- In a mixer, beat together butter and sugar until light and fluffy.
- Beat in one egg at a time, allowing to mix completely before beating in another egg.
- Beat in coconut milk until incorporated.
- Over medium heat, in a heavy bottom pot or a double boiler, stir cream/egg/coconut mixture.
- Add in vanilla bean caviar and vanilla bean husk. Stir mixture frequently until temperature reaches approximately 170 degrees and the mixture begins to thicken. Approximately 10 minutes.
- Pour into bowl and let cool in fridge. When cool, place in air tight container and use within a week.
- Dollop on biscuits, fill cupcakes or spread between layers of cake. Or devour with a spoon.
Notes
Adapted from Bell’alimento’s Lemon Curd