Frosts 14 cupcakes
DESSERT
Ina Garten Foolproof (p. 228)
Unsalted butter - 1 1⁄2 sticks
Egg yolks - 4
Evaporated milk - 12 oz
Vanilla extract - 1 tsp
Almond extract - 1⁄2 tsp
Light brown sugar - 1 1⁄4 cups
Sweetened flaked coconut - 2 cups
Blanched sliced almonds - 1 cup
Chopped pecans - 1 cup
Kosher salt - 1⁄4 tsp
Sliced almonds - toast
Eggs - separate and keep yolks only
Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk.
Off the heat, stir in the vanilla extract, almond extract, coconut flakes, almonds, pecans and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula.