Coconut Creme Patissiere

Instructions

1. 1

   In a medium saucepan, combine the coconut milk and half of the granulated sugar. Heat over medium heat until it just begins to simmer.

2. 2

   In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth and pale.

3. 3

   Gradually pour the hot coconut milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

4. 4

   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.

5. 5

   Once thickened, remove from heat and stir in the coconut extract.

6. 6

   Pour the creme patissiere into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

7. 7

   Allow to cool to room temperature, then refrigerate until fully chilled before using.