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1
Preheat oven to 325F.
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2
In a heavy saucepan heat cream, milk, and vanilla bean over moderately high heat until mixture just comes to a boil and remove from heat.
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3
Steep vanilla bean 10 minutes and with a knife scrape seeds into milk mixture, reserving pod for another use.
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4
In a bowl whisk together yolks, whole egg, and granulated sugar until combined well and add milk mixture in a stream, whisking.
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5
Skim off any froth.
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6
Divide coconut and custard among eight 1/2-cup flameproof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins.
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7
Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes.
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8
Remove ramekins from pan and cool custards.
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9
Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.
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10
Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.
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11
Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes.
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12
(Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.)
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13
Chill custards 20 minutes.
