Instructions

• Preheat the oven to 325°F (set the oven rack in the center).
• Pour the 1 can (13.5 ounces) full-fat coconut milk into a saucepan and heat over medium until it just reaches a simmer (small bubbles around the edges). Do not let it boil. Remove the pan from the heat and stir in 3/4 teaspoon vanilla extract.
• In a medium bowl, whisk together 4 large egg yolks and 4 tablespoons granulated sugar until the mixture is smooth and slightly pale.
• Temper the eggs: while whisking constantly, slowly pour about one-third of the hot coconut milk into the egg-sugar mixture to warm it. Then continue whisking and pour the remaining coconut milk into the egg mixture in a thin, steady stream until fully combined.
• (Optional but recommended for a very smooth custard) Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any bits of cooked egg.
• Place four 6-ounce ramekins in a deep baking dish. Evenly divide the custard mixture among the ramekins.
• Carefully pour hot (not boiling) water into the baking dish until it comes about halfway up the sides of the ramekins, taking care not to splash water into the custards.
• Bake in the preheated oven until the custards are set at the edges but still slightly jiggly in the center, about 40 minutes. Timing may vary with ovens; check for the described jiggle, not a rigid center.
• Using tongs or an oven mitt, remove the ramekins from the water bath and transfer them to a wire rack. Let them cool to room temperature, then cover and refrigerate for at least 4 hours (or overnight) to fully chill and set.
• Just before serving, sprinkle 1 teaspoon granulated sugar over the top of each chilled custard (use the 4 teaspoons reserved for topping). Caramelize the sugar with a kitchen torch until the sugar melts and turns golden brown. Allow the caramel to harden briefly, then serve.