CUSTARD MAJA MAIS AND BUKO
Prep time: 15 minutes
Cooking time: 20 minutes
Yields: serves 12
1 can evaporated milk
1 small can condensed milk
1 can coconut milk
1 can cream style sweet corn
1 can young coconut – drained
1 1/2 cups cornstarch
6 egg yolks
Combine all milk with vanilla and salt – warm it for 10 minutes over low heat.
Add buko and corn.
Meanwhile – beat yolks then add cornstarch.
Slowly add 3 cups of warm milk to the yolk then stir.
Add yolk and milk mixture to the remaining warm milk in the pot.
Keep stirring for 8 minutes until thick.
Transfer to a dish coated with cooking spray.
Chill in the fridge for 4 hours before slicing.
Serve with coconut curd on top.