Moça's Custard

Mix the sugar and 1 1/4 cups of water

Heat it over medium heat, stirring only until the sugar dissolves

Cook it until, lifting the scum with a spoon, it forms a thread when falling

Remove from heat and let cool. Reserve

Pass the egg yolks through a sieve, combine with coconut milk and mix

Add to the cooled mixture and stir well

Heat over medium heat, stirring constantly until thickened

Place in a compote or small pots

Serve, if desired dusting with canela

Can be kept up to 3 months in the freezer

Prepare a syrup by mixing water and sugar

Remove from heat and let cool

Pass all egg yolks carefully through a sieve

Combine with coconut milk and mix with the eggs

Add to the cooled mixture and stir well

Place the pan in a bowl of ice water for slow cooling, without covering

Place in a container with a lid, leaving about 2 cm free at the top for expansion

Label

The final step: close the container tightly and place it in the freezer

Your moça's custard is now ready

For thawing, remove the container from the freezer and keep it closed in the refrigerator or at room temperature for two hours

When using your moça's custard, remove the lid and mix well

Storage time in the freezer: 3 months.