Ingredients
Scale
- 70g (⅓ cup) granulated sugar
- 40g (4 tablespoons) cornstarch
- 240ml (1 cup) unsweetened plant milk
- 80g (⅓ cup) pistachio butter
- 400ml (13.5 oz) can full-fat coconut milk
- 1 vanilla bean pod, sliced lengthwise
- ¼ teaspoon sea salt
- 4 tablespoons granulated sugar (for caramelized topping)
Instructions
- Prepare your ramekins by placing them on a baking tray. This makes moving them easier later on.
- Mix the dry ingredients in a small bowl. Combine the cornstarch with 3 tablespoons of the granulated sugar, whisking until no lumps remain.
- Create a slurry by gradually adding the plant milk to the cornstarch mixture, whisking constantly to prevent clumps from forming.
- Heat the coconut base in a heavy-bottomed saucepan over medium heat. Add the coconut milk, remaining granulated sugar, vanilla bean pod (including the scraped seeds), and sea salt.
- Warm the mixture until it begins to steam but doesn’t boil. Remove the vanilla pod and discard it.
- Temper the cornstarch by slowly adding a ladle of the warm coconut mixture to your cornstarch slurry while whisking continuously.
- Combine everything by pouring the tempered mixture back into the saucepan while whisking constantly.
- Add pistachio butter and whisk vigorously until completely smooth and incorporated.
- Cook until thickened over medium-low heat, stirring constantly for 3-4 minutes until the mixture coats the back of a spoon.
- Strain the custard through a fine mesh strainer to remove any lumps, then immediately pour into prepared ramekins.
- Chill thoroughly by covering with plastic wrap (press directly onto surface to prevent skin forming) and refrigerate for at least 3 hours or overnight.
- Caramelize the sugar just before serving by sprinkling 1 tablespoon of sugar evenly over each custard, then using a kitchen torch to melt and caramelize until golden brown.
Notes
- Use full-fat coconut milk only – light versions won’t give you the rich, creamy texture you need
- Don’t skip the straining step – this ensures your custard is silky smooth without any lumps
- Whisk constantly while cooking to prevent the cornstarch from clumping or sticking to the bottom
- Press plastic wrap directly onto the custard surface while chilling to prevent a skin from forming
- Chill for at least 3 hours – patience is key for proper setting
- Keep your torch moving when caramelizing to avoid burning spots
- Serve immediately after torching for the best contrast between the crisp sugar and creamy custard
- Prep Time: 15 minutes
- Chill Time: about 2–3 hours
- Cook Time: 40 minutes
- Category: Dessert
- Method: Broiling
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 ramekin (about ½ cup)
- Calories: 280 kcal
- Sugar: 21 g
- Sodium: 55 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg