Coconut Custard (Bobby Flay) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 granulated sugar |
3 tablespoons cornstarch |
2 teaspoons coconut rum (recommended: malibu) |
1/2 teaspoon pure vanilla extract |
Directions:
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. Slowly whisk the warm milk into the egg mixture. 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 the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.
3. Photograph by Yunhee Kim
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