1 tablespoon plus 1/4 cup water
1 3/4 cups sugar
3/4 cup sweetened flaked coconut
1 13.5-ounce can unsweetened coconut milk
1 cup whole milk
1 vanilla bean, split lengthwise in half
8 large egg yolks
3 tablespoons triple sec
[how to make]
*Whisk oil and 1 tablespoon water in small bowl to blend.
*Brush inside of eight 3/4-cup custard cups or ramekins with oil mixture.
*Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan.
*Stir over medium-low heat until sugar dissolves.
*Boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 9 minutes.
*Immediately divide caramel among prepared custard cups.
*Using oven mitts, tilt each custard cup to coat bottom with caramel.
*Place cups in large roasting pan.
*Preheat oven to 350 degrees.
*Spread coconut on baking sheet.
*Toast in oven until light golden, stirring occasionally, about 10 minutes.
*Maintain oven temperature.
*Combine coconut milk and milk in another medium saucepan.
*Scrape in seeds from vanilla bean; add bean.
*Bring to boil. Remove from heat.
*Cover; steep 10 minutes.
*Remove vanilla bean.
*Using electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick and pale, about 4 minutes.
*Gradually whisk hot milk mixture into egg mixture.
*Whisk in triple sec. Stir in 1/2 cup toasted coconut.
Divide custard among caramel-lined custard cups.
*Pour enough hot water into roasting pan to come halfway up sides of custard cups.
*Bake until custards are almost set and move only slightly when cups are shaken gently, about 50 minutes.
*Remove custards from water.
*Cool slightly.
*Chill uncovered overnight.
*Run small sharp knife around custards to loosen.
*To unmold each custard, place plate atop custard cup.
*Firmly grasp custard cup and plate and invert, shaking gently and allowing custard to settle on plate. *Sprinkle custards with remaining 1/4 cup toasted coconut and serve.
-serves 8-
Note: This recipe came from "bon Appetit".
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