I made coconut custard from Joanne Chang's Flour cookbook. Wondering if I can lighten it with a little whipped cream? Recipe began with 1 14 oz can cocononut milk, 4 egg yolks + 1 egg, and 1/2 cup milk. It is a little sweeter than I'd like and I'd like it more billowy... It's for pie. Thx in advance!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)