Coconut Custard

By abrocakes

Ingredients

• 1 1/2 cups whole milk
• 1 cup sweetened flaked coconut
• 4 large egg yolks
• 1/3 cup granulated sugar
• 3 TABLESPOONS cornstarch
• 1 TABLESPOON coconut rum
• 1 teaspoon vanilla extract

Preparation

Step 1

1. Wash and sanitize utensils and preparation area.
2. Assemble ingredients and equipment.
3. Combine the milk and coconut in a medium saucepan, and heat over medium heat until the milk is just under a boil. Remove the pan from the heat and set aside to steep for 1 hour.
4. Strain the milk through a sieve, pressing down on the coconut with a spoon to extract as much liquid as possible. Measure the milk; you should have 1 1/3 cups. If you have less, add a little more milk to make up the difference.
5. In a medium bowl, whisk together the yolks, sugar, and cornstarch; set aside.
6. Return the coconut-infused milk to the saucepan and bring it to a gentle boil.
7. Remove the pan from the heat and whisk about 1/3 cup of the hot milk into the yolk mixture. Return the mixture to the saucepan, place over medium-high heat, and bring to a boil, whisking constantly. Boil, whisking constantly, for 1 minute.
8. Remove the pan from the heat, scrape the bottom of the pan with a spatula, and whisk until smooth. Quickly strain the custard through a fine-mesh sieve into a medium bowl. Whisk in the rum and vanilla extract.
9. Set in the bowl containing the coconut mixture in a larger bowl filled about one-third of the way with ice water (be careful that the water doesn’t splash into the coconut mixture).
10. Stir the custard frequently until it is slightly chilled, about 15 minutes.