Chinese style custard buns

I've been experimenting with the steamed custard buns from dim sum places.  So far this is my favorite version.

I started with this custard recipe, since every other one I've found starts with a custard or pudding mix.

https://www.theguardian.com/lifeandstyle/2014/nov/29/steamed-recipes-chinese-egg-custard-buns-spotted-dick-recipe-ruby-tandoh

This is my version which bears very little resemblance to the original.

1 14oz can of sweetened condensed milk
1 13.5oz can of unsweetened coconut milk
1/4 cup sugar
8 egg yolks - beaten
1 generous teaspoon vanilla extract
1/4 teaspoon of nutmeg
1/4 cup of coconut flakes, or to taste I use it more for a little texture, it also hides the lumps in the custard.

1. Pour milks and sugar into a saucepan.  Stir until it simmers.
2. Add vanilla & nutmeg.
3. Stir in egg yolks careful it doesn't curdle.
4. Keep stirring to prevent lumps.
5. Add coconut flakes.
6. Cook for about a minute.
7.  Let cool,

Use your favorite steamed bun dough or for baking favorite enriched bread dough if baking.

stuff the buns.
Steam or bake.

Eat.