|And thus Kevin's career as a hand model began...|
Adapted from EatAtStreet.com
Time: 50 minutes
1 cup coconut milk, stirred well
1 cup granulated sugar
1 tbsp vanilla extract
Pinch of sea salt
3 egg yolks
|Progression of the coconut jam. Naturally, I titled this picture: Dat's my jam!|
|Making custard is kind of like making a ganache.|
- Mix the coconut milk with 1/2 cup of the sugar, vanilla extract and salt in a small sauce pot. Bring to a boil then remove from heat and let steep for 10 minutes.
- Whisk the eggs, yolks and remaining sugar together in a medium stainless steel mixing bowl.
- Add the coconut milk mixture and whisk together well to make the base for your jam.
- Place the stainless steel bowl on top of a pot with lightly simmering water and stir constantly with a rubber spatula to cook and thicken the jam. This should take 15-20 minutes. You'll know you're done when the spatula leaves a lasting mark in the jam when you stir.
- Strain the jam into a bowl inside of a larger bowl containing ice water (but don't let the water in) and stir until the jam cools down. Set aside and refrigerate for at least an hour.
|Jam in my fanciest tupperware.|
|Weird putting J w/o the PB|
Thick, dense bread (I used Texas Toast)
Salted butter, shaved
Coconut jam (see above)
2 eggs per sandwich made
Soy sauce (use dark if you can find it)
Salted butter, shaved
- Toast one side of each slice of bread.
- Spread 1-2 tbsp of the jam onto the bread.
- Add some butter shavings and close to make a sandwich. Cut into four to six pieces.
- Fry an egg in butter making sure to keep the yolk intact.
- Place the egg in a bowl and pour soy sauce over it.
- Sprinkle on a dash of white pepper.
- Dip the mini sandwiches into the egg yolk and declare Susan Feniger to be a genius.
|Jam is messy. I went through three plates until I finally got something pretty enough to take a picture of.|
Both Kevin and Alexis had that same skeptical look I once possessed when first encountering Kaya Toast. By the time they were each finished their second slice, I knew I had made believers out of them. As another great combination of salty and sweet, it will forever have my heart. It's almost like the world's greatest French toast where the crunch of the bread plays magnificently off the gooeyness of the jam and the egg yolk. I would say it's the perfect start to any meal, but it sets such a high standard that really things can only go downhill from there.
|I still want to know how someone thought to pair these together.|