I had some coconut milk on hand. Lipby loves custard desserts, and I love coconut milk, so this was perfect to make.
The hardest part is caramelizing the sugar. Make sure to clean your saucepan while it’s still warm, or else heat it up so that the sugar melts and can be washed out easily. Once it hardens, it’s pretty tough to scrape out.
I’ve adapted this recipe from Joy of Cooking and a Whole Foods recipe on their website.
1 14-oz. can coconut milk
1 1/4 cup sugar
1/4 cup water
pinch of salt
Place four 8-oz. or six 6-oz. custard cups into a roasting pan.
Put 3/4 cup of sugar in a saucepan. Add the water. Over medium heat, allow the sugar and water to become a clear syrup. Increase heat and cook the syrup until it turns a caramel color. Be careful not to let it go too dark, otherwise it’ll taste burned. Pour the caramel into the custard cups.
Beat eggs in a mixing bowl. Heat coconut milk with the remaining 1/2 cup of sugar and a pinch of salt until just before boiling. In a slow stream, while the coconut milk is still hot, whisk the milk into the beaten eggs. Pour the mixture evenly over the caramel into the custard cups.
Preheat oven to 350 degrees F. Carefully pour water into the roasting pan (but not into the custard cups!) until the water is about 2/3rds up the side of the cups. This creates a water bath for the custards to gently cook in the oven. (Some recipe books will call for boiling or hot water to be poured in– I just used water straight from the tap, and it turned out fine.) Carefully put the roasting pan into the oven, and bake for 45-50 minutes, until the custards are set– they should jiggle slightly.
Remove from the water bath, cool completely. Refrigerate if desired, or serve at room temperature. Run a knife around the custard, and invert over a plate to serve.