Helena Sangirardi's Cold Custard (Rabanada)

Name: Helena Sangirardi's Cold Custard (Rabanada)
Ingredients: 1 filet or bengal of vanilla pears; 1/2 cup coconut milk; 1/2 cup whole milk; 4 beaten eggs; Custard; 2 cups water; 1 cup sugar

1
1 filet or bengal of vanilla pears
2
1/2 cup coconut milk
3
1/2 cup whole milk
4
4 beaten eggs
5
Custard
6
2 cups water
7
1 cup sugar

Ingredients

1
1 filet or bengal of vanilla pears
2
1/2 cup coconut milk
3
1/2 cup whole milk
4
4 beaten eggs
5
Custard
6
2 cups water
7
1 cup sugar

Directions

1
Cut the pears into medium slices
2
Mix the coconut milk and whole milk
3
Dip the pear slices in the milk and then in the beaten eggs
4
Combine the water and sugar and bring to a boil
5
Let it simmer until you get a smooth custard
6
Let it cool
7
Fry the pear slices in butter or oil
8
Serve with the custard.

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