Recipe information
Yield
Makes about 2 cups; enough for one 9-inch torte
Ingredients
1 14-ounce can sweetened condensed milk
10 tablespoons (1 1/4 sticks) unsalted butter
1 teaspoon pure vanilla extract
4 large egg yolks
2 cups shredded sweetened coconut
1 1/2 cups finely chopped pecans
Preparation
Step 1
Place the milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined.
Step 2
Whisk the egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined. Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes.
Step 3
Remove from heat, and stir in the coconut and pecans. Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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