Preheat oven to 325 degrees F.
In a medium bowl whisk together the egg yolks and granulated sugar.
In a medium sauce pan combine the coconut milk and heavy cream and heat over medium until hot but not bubbling.
Add in the coconut white chocolate and salt and stir until melted.
Slowly add the cream mixture to the egg mixture 1/4 cup at a time, pouring in a thin stream while whisking constantly to temper the eggs.
Once about half the cream is added and the yolks are well heated pour back into the pan and stir constantly over low heat for another 2-3 minutes.
Remove from heat and add in the vanilla extract and paste. Whisk well and divide amongst 4-6 ramekins (depending on how large your ramekins are) leaving 1/2 inch of space at the top of the ramekins.
Carefully place ramekins in a baking dish and fill hot water halfway up the sides of them.
Bake for 35-45 minutes until tops are set but the custards still have some jiggle to them. Remove from the oven.
Carefully remove from the water bath and place on a tray. Let cool completely in refrigerator at least 4 hours up to overnight.
Once ready to serve, divide the coarse sugar and granulated sugar over the top and caramelize the sugar with the torch, being careful not to burn the sugar.
Move the torch in a side to side motion and once the sugar starts to bubble let it settle before torching again.
Once the tops are nice and caramelize let cool 5 minutes then sprinkle some sweetened shredded coconut over the tops and serve immediately.
You can use full fat or light coconut milk. Make sure you use a brand that mixes well. Some coconut milk brands in cans will have the liquid and solid separate. Mix this really well before using.
The deeper your ramekins the longer the baking time. If you use a larger diameter, but shallower dish, the baking time will be a little less. Check the custards at 30 minutes, and if not set check again every 2-3 minutes until set.
Preheat oven to 160 degrees C.
In a medium bowl whisk together the egg yolks and granulated sugar.
In a medium sauce pan combine the coconut milk and heavy cream and heat over medium until hot but not bubbling.
Add in the coconut white chocolate and salt and stir until melted.
Slowly add the cream mixture to the egg mixture 60 ml at a time, pouring in a thin stream while whisking constantly to temper the eggs.
Once about half the cream is added and the yolks are well heated pour back into the pan and stir constantly over low heat for another 2-3 minutes.
Remove from heat and add in the vanilla extract and paste. Whisk well and divide amongst 4-6 ramekins (depending on how large your ramekins are) leaving 1 cm of space at the top of the ramekins.
Carefully place ramekins in a baking dish and fill hot water halfway up the sides of them.
Bake for 35-45 minutes until tops are set but the custards still have some jiggle to them. Remove from the oven.
Carefully remove from the water bath and place on a tray. Let cool completely in refrigerator at least 4 hours up to overnight.
Once ready to serve, divide the coarse sugar and granulated sugar over the top and caramelize the sugar with the torch, being careful not to burn the sugar.
Move the torch in a side to side motion and once the sugar starts to bubble let it settle before torching again.
Once the tops are nice and caramelize let cool 5 minutes then sprinkle some sweetened shredded coconut over the tops and serve immediately.
You can use full fat or light coconut milk. Make sure you use a brand that mixes well. Some coconut milk brands in cans will have the liquid and solid separate. Mix this really well before using.
The deeper your ramekins the longer the baking time. If you use a larger diameter, but shallower dish, the baking time will be a little less. Check the custards at 30 minutes, and if not set check again every 2-3 minutes until set.
Madagascar Bourbon Pure Vanilla Bean Paste
Mexican Pure Vanilla Extract
