German Chocolate Topping - cooking recipe

Ingredients

1 Tbsp. + 1 tsp. cornstarch
1 c. evaporated milk
1/2 c. granulated sugar
1/2 c. light brown sugar
6 egg yolks (large; at room temperature)
4 Tbsp. (1/2 stick) unsalted butter
1/8 tsp. salt
3/4 tsp. vanilla extract
1/3 c. pecans or walnuts
1 c. shredded coconut

Preparation

Dissolve cornstarch in milk. Place cornstarch mixture, sugars, egg yolks, butter and salt in a medium saucepan over medium-low heat. Cook, stirring constantly, until thickens and just starts to bubble, about 7 minutes. Scrape the sides of blender with a rubber spatula and blend several more seconds. Transfer the mixture to a medium-size bowl and stir in the vanilla. Put a piece of plastic wrap over bowl and allow to cool to room temperature. When cool, stir in the nuts and coconut. Makes about 2 cups of topping.