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Pastry Cream  Pumpkin

- 60 gm Confectioners Sugar

- 120 gm grated unsweetened Coconut

- 300 gm Heavy cream

- 30 ml (gm) Cocont Rum (Malibu)

Whip cream, to soft peak.

Mix Sugar and Coconut.

Fold in Whipped cream, add rum.



  • 1 quart milk

  • 250 gm sugar

  • 80 gm pastry cream powder

  • 2 whole eggs

  • 1 tbsp orange blossom water

For 750 gm pastry cream, add 200 gm whipped cream,to obtain one crêpe cake

Bring milk to a boil

Pour some of it into sugar/egg mixture

Combine both part with boiling milk and bring back to the boil stirring constantly.

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