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Ingredients
- 12 tbsp (1 1/2 sticks) unsalted butter
- 1 12 oz. can evaporated milk
- 1 1/4 cups sugar
- 5 extra-large egg yolks, lightly beaten
- 1 tsp pure almond extract
- 1 tsp pure vanilla extract
- 1/2 tsp kosher salt
- 2 cups sweetened flaked coconut
- 1 cup sliced blanched almonds, toasted
- 1 cup chopped pecans
Details
Servings 14
Preparation
Step 1
1. Melt the butter in a large saucepan over medium heat. Stir in the milk, sugar, egg yolks, almond extract, vanilla extract, and salt with a wooden spoon. Bring the mixture to a simmer over medium heat, stirring constantly with a wooden spoon. Lower the heat to low and simmer for about 5 minutes until the mixture thickens a little and coats the back of the spoon. Don't allow it to boil!! If the mixture gets lumpy, turn off the heat and beat it vigorously with a whisk.
2. Off the heat, add the coconut, almonds, and pecans and allow to cool about 1 hour. Frost the cupcakes with a dinner knife or metal spatula.
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