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1
Pre-heat oven to 350
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2
In heavy bottomed saucepan over medium heat, whisk together coconut milk, cream, rum, vanilla and brown sugar
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3
Heat, stirring constantly until almost simmering.
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4
In separate bowl, whisk eggs together.
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5
Temper eggs by slowly adding 1/3 of the warm cream mixture to the egg mixture and then add the tempered eggs back into the saucepan with the rest of the cream mixture
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6
Continue to heat over medium heat, stirring continuously until mixture begins to slightly thicken, about 2 minutes. Do not allow to curdle
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7
Strain custard with a fine mesh strainer.
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8
Divide mixture between ramekins
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9
Place ramekins in large roasting pan
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10
Place pan with ramekins in preheated oven and fill pan with boiling water 3/4 of the way up the ramekins to make a water bath
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11
Bake for 15 minutes and as custards begin to set, carefully place pineapple slices on top
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12
Bake for another 15 minutes until the custards are set
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13
Remove from heat, allow to cool and refrigerate overnight
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14
The next day, add 1-2 tsp granulated sugar to the top of each ramekin
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15
With a blowtorch or carefully with the broiler, caramelize the sugar until it is golden brown.
