Directions:
- Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
- 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.
- Photograph by Yunhee Kim
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.51 Kcal (1187 kJ) | ||
| Calories from fat | 143.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.97g | 25% | |
|---|---|---|---|
| Cholesterol | 188.25mg | 63% | |
| Sodium | 99.08mg | 4% | |
| Potassium | 263.98mg | 6% | |
| Total Carbs | 27.88g | 9% | |
| Sugars | 20.57g | 82% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 8.88g | 18% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.9mg | 11% | |
| Calcium | 94.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 170.25 Kcal (713 kJ) | ||
| Calories from fat | 86.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.59g | 25% | |
|---|---|---|---|
| Cholesterol | 113.05mg | 63% | |
| Sodium | 59.5mg | 4% | |
| Potassium | 158.53mg | 6% | |
| Total Carbs | 16.74g | 9% | |
| Sugars | 12.35g | 82% | |
| Dietary Fiber | 0.58g | 4% | |
| Protein | 5.33g | 18% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 1.1mg | 11% | |
| Calcium | 56.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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