Vanilla Cream With Coconut and Lime

Tahitian vanilla beans are known for their aromatic, fruity, cherry, anisic-like flavor profile. Tahitian Pure Vanilla is especially symbiotic with fruit-based products such as fruited yogurt and sorbet. This cream has 4 exotic components: vanilla, coconut, lime…and rum! Adapted and posted for ZWT7.

• Ready In: 2 hrs 20 mins
• Serves: 4

Ingredients

• 1 1⁄4 cups milk
• 1  vanilla bean (if possible Tahitian)
• 3  eggs, yolk only
• 3  tablespoons sugar
• 2  teaspoons cornstarch
• 1  lime, peel grated (reserve some strips for decoration)
• 1  cup coconut milk
• 1  tablespoon rum

Directions

1. Boil milk with the opened vanilla bean.
2. During this time stir egg yolks, sugar and cornstarch together in a pan until incorporated (don’t cook yet).
3. Add hot milk (vanilla bean removed) , lime zest and coconut milk to the egg mixture and stir continuously by medium heat until thick and creamy.
4. Add rum and stir well.
5. Fill this delicious cream in serving cups and decorate with lime zest strips.
6. Cool at least 2 hours and serve chilled.
7. Note: for a special touch add 1 teaspoon rum over chilled cream!