400g/ml full-fat coconut milk
2 tbsp fresh rosemary leaves
1 vanilla bean, split lengthwise, seeds scraped
6 large egg yolks
1/3 cup pure maple syrup
1 cup fresh raspberries
3 tbsp coconut sugar for topping
Method:
1. Infuse the Coconut Milk:
In a medium saucepan, combine the coconut milk, vanilla bean (including the seeds), and fresh rosemary leaves. Gently heat the mixture over medium heat until it is hot but not boiling.
Remove from heat and let it steep for about 30 minutes to allow the flavours to infuse.
Strain the mixture through a fine sieve to remove the rosemary leaves and vanilla pod, ensuring the infused milk is smooth and free of solids.
2. Preheat your oven to 150°C (300°F).
3. Arrange four ramekins in a deep baking dish. Evenly distribute the fresh raspberries among the ramekins.
4. In a mixing bowl, whisk the egg yolks with pure maple syrup until smooth.
5. Slowly whisk the strained infused coconut milk into the egg yolk mixture to combine well.
6. Carefully pour the mixture over the raspberries in the ramekins. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins and bake for about 30-35 minutes, or until the custards are just set but still wobble in the centre.
7. Remove the ramekins from the water bath and allow them to cool to room temperature then refrigerate for at least 2 hours, until the custards are set.
8. When ready to serve, sprinkle the tops of each custard evenly with coconut sugar. Use a kitchen blow torch to caramelise the sugar into a crispy top. Alternatively, place under a hot griller for 2-3 minutes.
9. Serve immediately after caramelising the sugar to enjoy the delightful contrast of the warm, crispy top and the cool, creamy custard, enhanced with the subtle piney flavour of rosemary and bursts of tart raspberries.