Nutrition per serving may change if servings are adjusted.
6 egg yolks
½ cup granulated sugar (see Tip)
1 teaspoon vanilla
¼ teaspoon ground ginger
⅛ teaspoon salt
1¼ cups canned unsweetened light coconut milk
¾ cup refrigerated unsweetened coconut milk
½ small star fruit, cut into 6 thin slices (about 1½ oz.)
Preheat oven to 325°F. In a bowl, whisk together egg yolks, sugar, vanilla, ginger, and salt. In a small heavy saucepan combine coconut milks. Heat over medium heat just until bubbly. Remove from heat. Slowly whisk the hot coconut milk into egg mixture.
Place six 6-ounce shallow ramekins or 6-ounce custard cups in a shallow baking pan. Pour coconut milk mixture into ramekins. Place pan on oven rack. Pour boiling water into pan until halfway up sides of ramekins.
Bake 45 to 50 minutes or until a knife inserted near the centers comes out clean. Carefully remove ramekins from water. Cool on a wire rack for 30 minutes.
Cover ramekins and chill 1 to 8 hours. Before serving, let chilled custard stand at room temperature 20 minutes. Top each custard with a starfruit slice.
Tip: We do not recommend using a sugar substitute for this recipe.