SERVES 8
Ingredients
2 ounces dairy-free white chocolate, chopped
1 vanilla bean, cut in half lengthwise, seeds scraped out and reserved
3ВЅ cups coconut milk
в…“ cup palm sugar
Вј teaspoon salt
5 large egg yolks
3 tablespoons tapioca flour
8 teaspoons palm sugar
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 300В°F.
2.В В Place white chocolate in an eight-cup liquid measuring cup.
3.В В Combine vanilla bean, seeds, coconut milk, palm sugar, and salt in a large saucepan. Whisk egg yolks and tapioca flour together in a bowl until combined, then whisk into saucepan. Bring to boil over medium heat, stirring constantly, then reduce heat to medium-low; simmer until thickened, about one minute.
4.В В Strain boiled mixture through a fine-mesh strainer into the liquid measuring cup with the white chocolate; whisk together until chocolate is melted and custard is completely smooth.
5.В В Bring two quarts of water to a boil. Place a kitchen towel in the bottom of a roasting pan. Arrange eight four- to five-ounce ramekins (or fluted dishes) on towel. Divide custard mixture evenly among ramekins. Carefully place pan on oven rack and pour boiling water into pan until water comes halfway up the sides of the ramekins. Bake until custard is just set and center registers 170В°F, or about 30 minutes (about 20 minutes if using shallow fluted dishes).
6.В В Carefully transfer ramekins to a wire rack and cool to room temperature (about two hours). Cover with plastic wrap and refrigerate until well chilled and set (at least four hours, or up to two days).
7.В В Gently blot away any condensation using paper towels. Sprinkle 1 teaspoon palm sugar evenly over each custard. Caramelize palm sugar with a torch until it turns a deep golden brown. Serve.
