Bebinca de Leite

Combine cornstarch and sugar in a large bowl, then whisk in the beaten egg yolks until a smooth paste forms.

Heat the milk in a saucepan over medium heat until it begins to steam, then pour the hot milk slowly into the cornstarch mixture while stirring constantly to prevent lumps.

Return the mixture to the saucepan and cook over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon, about 8-10 minutes.

Stir in 1½ cups of the coconut milk and a pinch of salt, then pour the mixture into a baking dish and smooth the surface.

Combine the remaining 1½ cups coconut milk with 1 tbsp butter in a small saucepan and heat gently until the butter melts and the mixture warms through.

Pour the warm coconut milk mixture carefully over the custard layer in the baking dish.

Place the baking dish in a larger pan filled with hot water (water bath), with the water level reaching halfway up the sides of the baking dish.

Bake in a preheated 325°F (160°C) oven for 25-30 minutes until the top is set but still slightly jiggly in the center.

Remove from the oven and water bath, then allow to cool to room temperature on a wire rack, about 20 minutes.

Refrigerate for at least 2 hours or overnight until fully chilled and set before serving.