Ingredients
1 cup sugar
3/4 cup cornstarch
1 teaspoon salt
2 cups milk
2 cups light cream
2 egg yolks
2 cups flaked coconut
1 teaspoon grated orange rind
2 teaspoons vanilla extract
Directions
Sift the sugar, cornstarch, and salt into a saucepan; gradually add the milk and cream, mixing until smooth.
Cook over low heat, stirring steadily until thickened.
Beat the egg yolks in a bowl; gradually add the hot mixture, stirring steadily to prevent curdling.
Return to saucepan; cook over low heat, stirring steadily for 2 minutes, but do not let boil.
Cool.
Beat with a rotary beater or electric mixer for 2 minutes, then fold in the coconut, orange rind, and vanilla.
Pour into 8-10 custard cups and chill.
Serve with whipped cream.
Cook over low heat, stirring steadily until thickened.
Beat the egg yolks in a bowl; gradually add the hot mixture, stirring steadily to prevent curdling.
Return to saucepan; cook over low heat, stirring steadily for 2 minutes, but do not let boil.
Cool.
Beat with a rotary beater or electric mixer for 2 minutes, then fold in the coconut, orange rind, and vanilla.
Pour into 8-10 custard cups and chill.
Serve with whipped cream.
