OMG, I haven't made this in so long, but it is so easy and soooooo good. Seriously, the hardest part of this recipe was getting the umlaut and other accent characters correct in the blog title!
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
Instructions: Preheat oven to 350°F. Place six 3/4-cup custard cups or ramekins in large roasting pan. Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine cream, coconut milk and coconut in heavy medium saucepan. Bring to boil. Whisk into yolk mixture. Pour custard into cups, dividing equally.
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.
Preheat broiler. Arrange custard cups on baking sheet. Sprinkle 1 teaspoon sugar evenly over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes. Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.)