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Custard for German chocolate cake

German chocolate cake looks pretty good for 50 -- the combination of tangy-sweet layers and nutty custard is as irresistible as it was when the recipe was first published in a Texas newspaper back in the Eisenhower era. If it ... Read more

Total time: 15 minutes, plus cooling time | Makes 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

Step 1In 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.

Step 2Remove 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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