Tropical Cream Filling
Serves: 1 cup
 
Ingredients
  • ¾ cup heavy whipping cream
  • ⅓ cup granulated sugar
  • 2 large egg yolks, room temperature
  • ¼ cup coconut-pineapple nectar
  • 2 tablespoons plus ¾ teaspoon cornstarch
  • ¼ teaspoon kosher salt
Instructions
  1. Line a shallow baking dish with plastic wrap.
  2. In a medium saucepan, heat cream and sugar to scald over medium heat, stirring constantly. Remove from heat.
  3. In a medium bowl, whisk together egg yolks, nectar, cornstarch, and salt until combined. Whisking constantly, add half of hot cream mixture to egg mixture. Pour egg mixture into remaining hot cream mixture in pan. Cook, whisking constantly, until mixture thickens, is shiny, and pulls away from sides of pan, approximately minutes. Remove from heat.
  4. Pour mixture into prepared baking dish. Cover with a piece of plastic wrap, pressing wrap directly onto surface of filling. Let cool completely on a wire rack. Refrigerate until cold and ready to use.
Recipe by TeaTime Magazine at https://teatimemagazine.com/sombrero-cookies/