Post #499489 by bananabobs on Wed, Dec 16, 2009 7:11 PM

This recipe is out of this months Sunset Magazine.
Be sure you know the differences of coconut milk, cream products first.
It's even better after 2 days.

Time: 20 minutes, plus 4 hours to steep and chill.

Yield: Serves 12
Ingredients

• 1 pt. half-and-half
• 4 cinnamon sticks (3 1/2 in. long)
• 1 teaspoon whole cloves
• 5 large egg yolks
• 1 can (14 oz.) sweetened condensed milk
• 1 can (14 oz.) coconut milk
• 1 1/4 cups light or dark rum (optional)
• Ground cinnamon

Preparation

1. Heat half-and-half, cinnamon sticks, and cloves in a saucepan, stirring, until boiling. Remove from heat and let stand for 1 hour. Strain and return to pan.

2. Whisk egg yolks and sweetened condensed milk into half-and-half. Cook, stirring constantly over medium heat, until mixture reaches 160° (don't boil). Stir in coconut milk. Let cool, then chill at least 3 hours and up to 3 days.

3. Buzz half of mixture at a time in a blender until frothy. Pour into a bowl and stir in rum if you like. Ladle into glasses and sprinkle with ground cinnamon.
   Elaine Johnson, Sunset, DECEMBER 2009