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1
Place four 8-ounce ramekins in a 3-inch-deep baking pan large enough to allow at least an inch of space on all sides.
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2
Bring a large kettle or pot of water to a boil, to make a bain marie for the ramekins.
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3
Preheat the oven to 375F.
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4
In a 1-quart pot, put the coconut milk, lemongrass, lime leaves, and ginger.
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5
Bring to a boil, cover, and reduce the heat to a low simmer.
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6
Cook for 20 minutes.
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7
Pour the hot coconut-milk mixture through a strainer placed over a large bowl.
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8
Discard the lemongrass, leaves, and ginger.
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9
Mix the palm sugar into the hot coconut milk to dissolve it.
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10
Stir in the cooked rice and dried fruit.
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11
In a small bowl, whisk the eggs and vanilla.
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12
When the coconut milk has cooled to body temperature, whisk in the egg mixture.
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13
Portion the mixture among the ramekins, making sure to distribute the solids and liquids evenly.
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14
Put them in the baking pan and pour the hot water in around them, so that it comes halfway up the sides.
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15
Carefully put the pan in the oven and bake for 45 minutes.
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16
Check for doneness by jiggling one ramekin; if the sides are puffed and the center barely moves, they are done.
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17
Take the ramekins out of the water to cool on a rack.
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18
Serve warm or chilled.
