Burnt Carmel Coconut Custard

I am now 40 years old. The big 4 - 0. Mid life I guess. Well, actually, if I look at the strong linage of my eastern european roots I wouldn’t quite quite be “mid-life” since most of them lived well into their 90s so - PHEW. 

But seriously, I am truly excited to now be in my 40th year. Elated to begin this new decade. I was always one of those young people who couldn’t wait to be older. And now that I am offically OLD - so far the uncontrollable wait has been worth it.

Internally, my youth was a bitch. Externally it was fun and I am very grateful from whence I came but all that growing up crap and learning lessons was straight up fucking hard, painful, depressing and incredibly challenging. And no matter how many dumb-ass hot guys I dated or how many people liked me or parties I was invited to or jobs I got or places I lived or cleanses I did or how fierce my yoga practice was or whatever - it wasn’t until my mid 30s (when I joined forces with the man I utterly abundantly ridiculously love and became a mother) that I honestly, truly and simply accepted the woman that I was. Am. This is only the beginning. A new chapter. A new decade. I'm 40 bitches and I'm (finally!) ready to rock.

Burnt Coconut Carmel Custard
3 cups full fat coconut milk
1 cups heavy cream 
1 vanilla bean, split lengthwise
3⁄4 cup muscavado or unrefined brown sugar
6 large egg yolks, room temperature
pinch of sea salt
Flaky sea salt (such as Maldon) to sprinkle on top before serving

Preheat oven to 300°. Place coconut milk, goat milk or cream in a medium saucepan and scrape in seeds from vanilla beans and add pod. Bring to a light boil over medium heat. Remove from heat and set aside.

Bring 3/4 cup sugar and 2 TB water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides of pan with spatula, until mixture bubbles for about a few minutes. Remove from heat.

Carefully remove vanilla pods from coconut milk pot and slowly add milk to sugar pot stirring constantly, until smooth.

Whisk egg yolks and sea salt in a large bowl. Using a small paddle or 1/4 measuring cup - slowly whisk in hot milk sugar pot mixture, whisking constantly until eggs are tempered and don’t curdle. 

Divide custard among ramekins and place in a kitchen towel–lined large baking dish or roasting pan. Fill pan with hot water to come halfway up sides of ramekins. Bake until custard is just set but still jiggly in the center, 60–70 minutes. Remove ramekins from baking dish; place on a wire rack and let cool. Chill puddings, uncovered, at least 3 hours.

Sprinkle a bit of flakey sea salt on top of each ramekin before serving.