- 150 ml coconut milk
- 50 ml cream
- 3 egg yolk
- 0.5 dl sugar
- 0.5 tsp vanilla extract
- 0.25 tsp espresso powder
- 0.1 tsp salt
Preheat oven to 160C. Pre-boil a kettle of water.
Whisk sugar into egg yolks until light and bubbly.
Mix coconut milk, cream, vanilla, espresso in small pot and heat to 72C.
Add warm cream to eggs slowly while whisking to temper.
Pour mixture into ramekins. Place ramekins in deep casserole dish.
Fill casserole dish with boiling water until water level is 3/4ths of the way up ramekins.
Bake in oven for 20-30 minutes. Edges should be set and center should be slightly jiggly.
Cool in fridge 2-24 hours.
Sprinkle top with thin coat of sugar and caramelize with kitchen torch until brown, but not black.
Refrigerate for another 1-2 hours, then serve.