1 can Coconut Milk
1 cup heavy cream
1/2 cup sugar
6 large egg yolks
1/2 tsp coconut extract
1/4 cup sugar
Cooking Instructions
1 Preheat oven to 325°F (160°C).
2 In a large bowl, whisk the sugar, egg yolks and coconut extract together very well.
3 In a medium saucepan, bring the Coconut Milk and heavy cream to a boil. Remove from heat when mixture can no
longer be stirred down.
4 Slowly pour hot liquid in a thin stream into the egg yolk mixture, whisking constantly.
5 Pour the custard into six 6 or 8 ounce oven proof custard cups. Place in a water bath (make a water bath by pouring hot
water into the pan that holds the custard cups until it is 1/2 way up the sides of the cups) in an appropriate size pan.
6 Bake for 25 - 35 minutes or until the custard is just set or firm. Remove custard cups to a wire rack. Allow to cool.
Cover and refrigerate overnight.
7 Prior to serving, sprinkle each custard cup evenly with 1 - 2 tsp of sugar. Place on baking sheet and broil, rotating pan
until the sugar lightly browns. Be careful not to allow the sugar to burn.
