I orginally cut this out from a Bon Appetit magazine. Perfect for this Texas heat! Note: You gotta begin making this a day ahead of time.
1/2 cup white sugar
6 large egg yolks
1 large egg
2 cups whipping cream
2/3 cup unsweetened canned coconut milk (I found this in the Thai section of Central Market)
2/3 cup flaked sweetened cocont
6 tsp. turbinado sugar
Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes. Remove from water. Cool; chill overnight.