Coconut Creme Brulee

1. Preheat oven to 325F. Separate the eggs and set the whites aside for another use.

2. Using a sharp knife, make a slit down the length of the vanilla bean.

3. Using the tip of the knife, scrape out the black pulp and put both the pod and the pulp in a small saucepan.

4. Add coconut cream to the vanilla, and simmer mixture for 5 minutes, stirring periodically, making sure it never reaches a boil.

5. Meanwhile, beat together egg yolks and honey with an electric mixer, for about 2 minutes.

6. Remove the vanilla coconut cream from the heat and add to egg mixture a tiny bit at a time, whisking constantly as you pour.

7. Pour creme brûlée mixture into individual ramekins. Put the ramekins in a baking dish. Add hot water to the baking dish until the water reaches halfway up the ramekins.

8. Bake 45 minutes for shallow ramekins or 1 hour for deeper ones. When done, they should be slightly browned on top, but still jiggly.

9. Remove baking dish from oven and let stand for a few minutes. Remove ramekins from baking dish, cover with plastic wrap, and chill in the fridge for at least a few hours.

10. Just before serving, preheat broiler in oven to high. Sprinkle coconut sugar evenly over each ramekin.

11. Broil 2-3 minutes to caramelize the sugar - do not overcook. Serve immediately.