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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | sticks | butter unsalted | 12 | fliud ounces | evaporated milk | 1 1/4 | cup | granulated sugar | 5 | large | egg yolks | 1 | teaspoon | pure almond extract | 1 | teaspoon | vanilla extract/pure | 1/2 | teaspoon | kosher salt | 2 | cups | coconut, flaked, sweetened | 1 | cup, chopped | pecans | 1 | cup whole kernels | almonds sliced |
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Steps
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Sequence
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Step
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| | 1 | Melt butter over med heat. Stir in milk, sugar, egg yolks (temper), extracts and salt with wooden spoon. Bring to a simmer over med heat, stirring constantly. Do not boil. Lower heat and simmer 5-10 mins, until thickened. Remove from heat, add coconut, toasted almonds, pecans. Cool for at least 1 hour before frosting cupcakes. |
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