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PINK COCONUT CUSTARD HEARTS WITH ROSE PE




Source of Recipe


globalgourmet.com


Recipe Introduction


In the language of flowers, rosebuds signify tender, sweet love. This custard can be made a day ahead and chilled, and garnished with rose petals just before serving.


Recipe Link: http://www.globalgourmet.com/food/ild/2003/0203/pink.html

List of Ingredients




1 egg yolk
2 eggs
2 tablespoons grenadine
1/4 cup sugar
Pinch of salt
2 cups milk, scalded
1 /4 cup flaked coconut, plus 2 tablepoons for garnish
Fresh untreated pink rose petals, for garnish

Recipe



In a mixing bowl, beat together the egg yolk, eggs, and grenadine. Add the sugar and salt, beating until the sugar has dissolved. In a slow stream, add the hot milk, beating constantly. Strain through a fine-mesh sieve into a
separate bowl. Add the coconut, stir well, and pour into the prepared ramekins. Place the ramekins in a baking dish and place in the oven. Pour hot water into the baking dish until it reaches the middle of the ramekins' sides.
Bake for 45 minutes, or until a knife inserted in the center comes out clean Allow to cool to room temperature or chill before serving. Garnish with coconut and rose petals.