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Coconut Custard

Ingredients

3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped out, bean and seeds reserved
4 large egg yolks
¹/³ cup sugar
3 tablespoons cornstarch
2 teaspoons Malibu coconut rum
1/2 teaspoon pure vanilla extract

Preparation

  1. Step 1

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

    Step 2

    Whisk the egg yolks, sugar, and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Then return the mixture to the pan, set it over medium heat, and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean, and whisk in the rum and vanilla extract. Let cool to room temperature; then cover with plastic wrap and refrigerate until cold, at least 2 hours.

Bobby Flay's Throwdown!
TagsCustardDessertRumAlcoholBeveragesCoconut MilkGluten FreeSimmerCookbooks
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