Adapted from a recipe by Tartelette
8 egg yolks
2 cups heavy cream
1/2 cup sugar
1 vanilla bean, cut in half lengthwise and seeds scraped and reserved
1 cup grated coconut (I used Angelflake)
Turbinado (or raw) sugar
Preheat oven to 350º. Place ramekins in roasting pan and set aside (I used 8 demitasse cups and 2 ramekins).
Heat cream along with vanilla pod and seeds till small bubbles form around the edge of the saucepan. Do not allow to boil. Remove from heat.
Whisk together egg yolks and sugar. Temper the yolks by slowly drizzling about a 1/2 cup of the hot liquid into the yolk mixture while whisking. You do not want to add too quickly or the yolks will cook. Then slowly pour the tempered yolks into the scalded cream while whisking. Add coconut, stir, and let sit till liquid cools to room temperature.
Remove coconut and vanila pod by pouring the cooled mixture through a sieve into a large liquid measuring cup with a spout. Pour liquid into the ramekins. Add hot water to roasting pan about halfway up sides of the ramekins, and place in oven.
Bake for about 15-20 minutes till the outer edges are set and the middles are just slightly jiggly. My cups took 15 minutes, but the ramekins took 20.
Remove from pan to cool. Cover with plastic wrap and refrigerate till time to serve. Sprinkle tops with turbinado sugar and use torch to caramelize or place under broiler till sugar melts and bubbles.
Serves 4 or more depending on size of dishes/ramekins.