Recipe: Custard for German chocolate cake

Total time: 15 minutes, plus cooling time

Servings: About 2 cups

2/3 cup heavy cream

2/3 cup sugar

1/2 cup (1 stick) butter, cut into 1/2 -inch pieces

2 large egg yolks, lightly beaten

1/2 teaspoon kosher salt

1 teaspoon vanilla

1 cup sweetened coconut flakes

3/4 cup coarsely chopped pecans

1. In a heavy saucepan, combine the cream, sugar, butter, egg yolks and salt. Bring to a simmer and cook, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon, about 4 to 5 minutes.

2. Remove from the heat and stir in the vanilla, coconut and pecans. Let stand, stirring occasionally, until cooled to room temperature and thickened, about 30 to 45 minutes.

Each serving: 96 calories; 1 gram protein; 6 grams carbohydrates; 0 fiber; 8 grams fat; 4 grams saturated fat; 27 mg. cholesterol; 28 mg. sodium.

Copyright © 2017, Los Angeles Times
EDITION: California | U.S. & World