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Custard for German chocolate cake

Time 15 minutes
Yields Makes about 2 cups
Custard for German chocolate cake
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.


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