Ingredients
1 c. granulated sugar
1/4 c. water
10 large egg yolks
3/4 c. light brown sugar
2 c. heavy cream
1 can unsweetened coconut milk
1 1/2 tsp. pure vanilla extract
1 pinch salt
1/2 c. sweetened shredded coconut
Preparation
Step 1Preheat the oven to 350 degrees F. In a saucepan, cook the granulated sugar with the water over moderate heat, brushing down the sides of the pan with a wet brush, until a rich amber caramel forms, about 15 minutes. Quickly pour the caramel into a 9-inch square glass or ceramic baking dish to coat the bottom.Step 2In a bowl, beat the egg yolks and brown sugar until very thick, 2 minutes. Beat in the cream, coconut milk, vanilla, and salt, and pour into the baking dish. Set the dish in a roasting pan. Pour hot water in the pan to come halfway up the dish’s side. Bake for 1 hour, until the custard is just set but still jiggly in the center. Refrigerate in the dish overnight.Step 3Run a knife around the edge of the custard. Set the dish in a pan of hot water for 10 seconds. Invert a flat platter over the dish then turn the custard and caramel onto the platter. Top with the toasted coconut and serve.
