Lemon Coconut Curd Custard Cups

Instructions

1. 1

   In a medium saucepan, combine the whole milk, desiccated coconut, and lemon zest. Warm over medium heat until steaming but not boiling.

2. 2

   Remove the saucepan from the heat and let the coconut and zest infuse in the milk for 5 minutes.

3. 3

   In a mixing bowl, whisk together the sugar, cornstarch, and eggs until smooth and pale.

4. 4

   Add the plain curd and lemon juice to the egg mixture, then whisk until fully combined.

5. 5

   Slowly pour the warm milk mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling.

6. 6

   Return the mixture to the saucepan and cook over low to medium-low heat, stirring continuously with a whisk or spatula.

7. 7

   Cook for 5 to 8 minutes, until the custard thickens enough to coat the back of a spoon. Do not let it boil.

8. 8

   Remove from the heat and whisk for 30 seconds to make the custard smooth and glossy.

9. 9

   Divide the custard evenly into serving cups or ramekins.

10. 10

    Let the custard cups cool at room temperature for 15 minutes, then refrigerate for at least 2 hours until fully chilled and set.

11. 11

    Serve cold, optionally garnished with a little extra lemon zest or coconut if desired.