Steps
- Preheat the oven to 350°F / 180°C. Generously butter 4 ramekins of about 175ml each and coat with superfine sugar.
- Press 10 egg yolks through a fine sieve into a bowl. Mix with 300ml of coconut milk, 100g of superfine sugar, 50g of unsweetened desiccated coconut, and 1 teaspoon of vanilla extract.
- Divide among the ramekins and put in a roasting pan. Add water to three-quarters of the way up their sides and bake for 30-35 minutes, until golden on top and just set.
- Remove from the water bath and cool for 5 minutes, then refrigerate for 4 hours. Run a thin knife around each edge and invert onto plates.