Choquito
Course: EggnogDifficulty: EasyServings
32
servingsChocolate + Coquito = Choquito
Coquito is a Puerto Rican variation on eggnog. The name means “little coconut,” and the recipe uses both coconut cream and coconut milk.
I’ve added a chocolate ganache because, well, chocolate!
Ingredients
- Egg Custard
4 egg yolks
1 1/2 c half and half
1/2 c heavy cream
1/4 t salt
- Coquito
1 14-oz can sweetened condensed milk
1 12-oz can evaporated milk
1 can Coco Lopez coconut cream
1 can coconut milk
1 T vanilla extract
1/2 T ground cinnamon
- Chocolate Ganache
8 oz dark chocolate chips
1 1/2 c heavy cream
2-3 c Puerto Rican Rum
Directions
- Preheat your sous vide water bath to 144 degrees.
- Combine eggs and salt from “Egg Custard” ingredients and whisk/beat. Keep whisking until pale yellow and satin-like in texture.
- Fold in the cream and half and half. Then pour into a ziplock bag, remove air, and place into the 144 °F sous vide water bath for 1 hour.
- Pour the coquito ingredients into a blender and mix until smooth
- Heat the cream in a small saucepan over medium heat. Bring to a boil, watching very carefully because it can quickly boil over if left on the heat.
- Place the chocolate into a medium bowl. Pour the hot cream over the chocolate, and whisk until smooth.
- Mix the ganache into the coquito.
- When the egg custard has tempered, mix it into the coquito.
- Add rum, to taste.
- Using a funnel, fill glass bottles with choquito and store them in the refrigerator.
- Serve in small glasses
Notes
- Making a stirred custard on the stovetop requires bringing the mixture to an internal temperature of 160-180 °F for a short time (2-3 minutes). If you go past 180 °F, the eggs will curdle and you end up with scrambled eggs
- Our sous vide recipe achieves the same result (cooking eggs until they are safe to eat) by holding the mixture at 144 °F for one hour! You get a no-muss, no-fuss, cooked custard without the chance of scrambling the eggs.
- Yield: Just under 3 quarts
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