Page 9 - My FlipBook

simmering water. Stir until butter has
melted and mixture is smooth.
3. Add beaten egg to the mixture. Stir
until thick. Remove double boiler from
heat. Remove top of double boiler. Stir
in graham wafer crumbs, coconut,
and almonds.
4. Scrape into parchment paper-lined
2 L (8-inch) square baking dish. Press
firmly to create an even bottom layer.

Middle Layer
1. In bowl, mix together butter, cream,
and vanilla pudding powder until
smooth. Gradually, add icing sugar.
Beat until light and fluffy. Scrape
over bottom layer. Smooth the top
with spatula.

Topping
1. In a clean double boiler, melt
chocolate, and butter together.
Remove from heat. Let cool slightly.
When cool, but still liquid, pour over
custard layer.
2. Cover and refrigerate until cold.

Chef’s Tip
If a double boiler is not available, here’s
a fix. Half-fill a saucepan with water.
Heat over medium heat until water
begins to steam. Place a metal or
glass bowl over the simmering water.
Remember to use an oven mitt to
protect your hand. Place the ingredients
in the bowl. The melting begins.

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