Breaking into that crunchy crust and getting into the rich custard below is like striking gold!
- 1 cup heavy cream
- 1 cup unsweetened coconut milk
- 1/2 teaspoon coconut extract
- 5 egg yolks
- 1/2 cup granulated sugar + more for topping
Preheat oven to 300 degrees Fahrenheit. Have a kettle of boiling water ready.
Add heavy cream, coconut milk, and coconut extract to a small saucepan. Stir to incorporate and set over medium heat. Warm the mixture until bubbles form around the edges and steam begins to rise to the surface.
Remove from heat and let sit for 15 minutes to cool down a bit.
In the meantime, in a heatproof glass bowl, whisk together egg yolks and 1/2 cup of granulated sugar. Whisk until mixture is pale yellow. This will take about 5 minutes of heavy whisking. See notes below on how to create a less airy mixture.
Once the mixture is ready, temper the yolk mixture by adding a small ladle of the cream mixture to the yolk mixture and stir it gently. Once the yolk mixture is tempered, you can pour the remaining cream mixture to the yolk mixture.
Divide the custard amongst porcelain ramekins.
Place ramekins in a baking pan and pour the boiling water into the baking pan halfway up the ramekins, carefully making sure none of the water drips into the ramekins.
Bake until the custards are just set around the edges, about 50 minutes. This will vary greatly depending on the depth and size of your ramekins.
Let custards cool in baking pan until able to transfer to a wire rack to cool completely.
Sprinkle a heavy amount of granulated sugar on top and using a kitchen torch, carefully melt the sugar on top to your liking. Refrigerate until chilled.