Ingredients

Perfect for a deserted island with a lot of coconuts.

1 can coconut milk
1 cup heavy cream
1/2 cup sugar
6 large egg yolks
1/2 teaspoon coconut extract
12 teaspoons sugar

Directions

Preheat oven to 325 degrees. In a large bowl, whisk the sugar, egg yolks and coconut extract together very well. 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.

Slowly pour hot liquid in a thin stream into the egg yolk mixture, whisking constantly. Pour the custard into six 6- or 8-ounce oven-proof custard cups. Place in a water bath (a baking pan with 1 inch of water in it).

Bake 25 to 35 minutes or until custard is just set or firm. Remove custard cups to a wire rack. Allow to cool. Cover and refrigerate overnight. Prior to serving, sprinkle each custard cup evenly with 1 to 2 teaspoons of sugar. Place on baking sheet and broil, rotating pan until the sugar lightly browns. Be careful not to allow sugar to burn.