Meanwhile, in a medium saucepan heat the coconut milk, sugar and the seeds
from the vanilla bean over medium heat, stirring until the sugar is dissolved.
Not exact matches
Raspberry trifle cupcakes
from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons
vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1
vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and
vanilla (seeds and
bean) in a saucepan
over low heat and cook until just comes to a boil.
I have lots of
vanilla beans left
over from making homemade
vanilla for my wedding and I love
vanilla paste, but also don't want to use refined sugar if I can use something else.
Adapted
from Kelly's
vanilla bean cake recipe
over at The Spunky Coconut, these contain a secret ingredient that many people would never suspect (garbanzo
beans).
Place rhubarb and ginger in an 8x8» baking dish; scatter sugar
over and scrape in seeds
from vanilla bean; save pod for another use.