Ingredients

• 1 cup milk
• 2/3 cup sugar
• 3 Tbsp cornstarch
• 1/4 tsp salt
• 2 large eggs
• 2 cups heavy cream
• 3/4 tsp pure coconut extract
• 2 Tbsp unsalted butter

Directions

1. Prepare an ice-water bath; set aside. Heat milk in a small saucepan over medium-high heat until just about to simmer. Meanwhile, whisk together sugar, cornstarch, and salt in a medium saucepan over medium heat. Whisking constantly, add eggs and 1 cup cream. Whisking constantly, gradually add hot milk; whisk until bubbling. Remove from heat, and whisk in extract and butter. Set pan in ice-water bath; let mixture cool, stirring occasionally. Cover with plastic wrap, and refrigerate until set, about 30 minutes.

2. Beat remaining cup heavy cream in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks are just about to form. Addd the chilled coconut-cream mixture, and beat until combined.

3. Note: The eggs in this dish are not fully cooked, so it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. (This really was at the end of the recipe!)

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