Coconut Cream Custard
- 1 cup sugar
- 1/3 cup cornstarch
- 2 cups milk
- 1 (14-ounce) can coconut milk
- 6 egg yolks
- Whisk together all ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until thickened. Remove from heat. Place pan in ice water; whisk custard occasionally until cool.
- Cover and chill 1 hour.
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