Coconut Custard

• 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

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.
3. Slowly whisk the warm milk into the egg mixture.
4. Return the mixture to the pan, set it over medium heat and bring to a boil.
5. Cook, whisking constantly, until thickened.
6. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract.
7. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.
8. Photograph by Yunhee Kim

milk, unsweetened coconut milk, vanilla bean, egg yolks, sugar, cornstarch, coconut rum, vanilla

Taken from www.foodnetwork.com/recipes/bobby-flay/coconut-custard-recipe.html (may not work)