Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
- 1 cup unsweetened coconut milk
- 1 1/4 cup heavy cream
- 10 egg yolks
- 1 cup sugar
- 1 teaspoon coconut rum (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup sweetened coconut
Slowly heat cream and coconut milk in a medium pot until it just begins to bubble.
Whisk together the yolks and sugar until eggs turn a light yellow and the mixture thickens. Whisk in the vanilla, rum, and salt.
Slowly add the hot cream mixture while continuously whisking. Stir in the sweetened coconut.
Pour mixture evenly into 6 6-ounce ramekins (custard dishes). Place ramekins in a baking dish and add enough hot water to come about half way up the sides of the ramekins.
Bake for approximately 35 to 40 minutes until custard is almost set. The custard will be mostly firm but still jiggle slightly in the center when tapped.
Remove from water bath and let cool slightly. Place in refrigerator and chill overnight.
Just before serving sprinkle 1 to 2 teaspoons of sugar over each custard. Place ramekins on a cookie sheet and then under a preheated broiler. Cook until sugar is a golden brown (about 3 minutes). Alternatively, caramelize the sugar with a handheld propane or butane torch.