J. P. has shared another traditional recipe from Brazil – an easy coconut custard. Thank you!
Brazilian coconut custard
The recommended pan for this recipe is 22 cm x 6.5 to 8 cm high. If you are going to use any other shaped pan, please take into account that it needs to fit 1,750 ml.
Grease your pan with oil
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.
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.
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!
In a small saucepan, mix the water with the sugar until dissolved. Add the plum and bring to medium heat.
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.
Transfer the syrup to a bowl and allow to cool to room temperature before storing in the refrigerator to cool.
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!