Coconut Custard

1. 1

   Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.

2. 2

   Whisk the egg yolks, sugar and cornstarch together in a large bowl.

3. 3

   Slowly whisk the warm milk into the egg mixture.

4. 4

   Return the mixture to the pan, set it over medium heat and bring to a boil.

5. 5

   Cook, whisking constantly, until thickened.

6. 6

   Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract.

7. 7

   Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.

8. 8

   Photograph by Yunhee Kim

* Per serving · 4 servings · Values may vary.

No additional tips available.