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Egg Custard...

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Preparation:
1. Preheat the oven to 350°F.   In a sauce pan, combine the coconut milk and sugar and bring hot over low heat.  Mix well until the sugar completely dissolves and remove from heat.

2. In a large bowl, whisk the eggs and the coconut milk, thoroughly blending the two.  Carefully pour the custard into soufflé dish or ramekins.  Put the soufflé dish in a roasting pan and add hot water to reach halfway up the side of the dish.  Bake in oven for 40-50 minutes.  (Do not disturb the custard while baking).

3.  Remove the soufflé dish from the hot water and allow to cool in cold water.  When cool, remove the custard from the soufflé dish by running a thin knife around the edge of the custard.  Place the custard on a plate and serve with whipped cream.