Coconut Custard
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
55
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cup
Whole Milk3 cup
Unsweetened Coconut Milk4 large
Egg Yolk1 cup
Granulated Sugar3 tbsps
Cornstarch1 tsp
Pure Vanilla ExtractDirections:
1
Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat
2
Whisk the egg yolks, sugar and cornstarch together in a large bowl
3
Slowly whisk the warm milk into the egg mixture
4
Return the mixture to the pan, set it over medium heat and bring to a boil
5
Cook, whisking constantly, until thickened
6
Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract
7
Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours
8
Photograph by Yunhee Kim