Brazilian coconut custard

Custard

1. Grease your pan with oil

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2. Prep

   In a medium saucepan, put the coconut milk, 3 cups of the milk, the condensed milk and mix well. In a small bowl, dissolve the cornstarch in the rest of the milk.

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3. Cook

   Bring the pan to medium heat. When it just starts to boil, lower the heat, and add the milk with dissolved cornstarch. Stir well for about 3 minutes, until a thick cream is formed.

   Pay attention: do not let it thicken too much to not form lumps.
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4. Cool

   Turn off the heat and immediately transfer the coconut cream to the greased mold and level with a silicone spatula. Cover the mold with plastic film, in contact with the custard – this prevents a thick skin. Leave to cool to room temperature before putting in the refrigerator for about 30 minutes. Then put it in the fridge to firm up for at least 3 hours. If you prefer, prepare the custard the day before and the flavor and texture will improve when chilling overnight.

   Now on to prepare the plum syrup!

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Plum syrup

1. Cook

   In a small saucepan, mix the water with the sugar until dissolved. Add the plum and bring to medium heat.

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2. Simmer

   As soon as it starts to boil, lower the heat, and simmer for 25 minutes until a fine syrup is formed and the plums are soft. Add the cinnamon and cook for another 5 minutes to add flavor to the syrup.

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3. Cool

   Transfer the syrup to a bowl and allow to cool to room temperature before storing in the refrigerator to cool.

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4. Serve

   Remove the mold from the refrigerator and use the tip of a knife on the sides to loosen the custard (if you are using a silicone mold use a non-cutting instrument). Cover the mold with a plate and flip to remove.

   Serve with the plum syrup and enjoy!

   
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