Directions

1. Preheat your oven to 325°F.  Lightly spray ramekins and place the ramekins in a baking dish large enough to hold all with some space around each ramekin.

2. Add the cream, coconut milk, salt and vanilla bean/seeds to a medium saucepan and bring to a simmer over low heat. Remove and let cool for a few minutes.

3. Combine the sugar and zest/s in a large bowl and using your fingers, rub the zest into the sugar until the sugar is moist and takes on the color of the zest. Add the eggs and yolks and whisk until pale and thick, about 2 minutes.  

4. Slowly whisk in the warm cream mixture and continue whisking until combined. Fold in the rice and if using vanilla extract, add that now. 

5. Ladle the mixture into the prepared ramekins. Pour enough water to come halfway up the side of the ramekins and bake until the edges are set but still jiggly in the center, 25-35 minutes.  Start checking at 20 minutes.

6. Remove from the oven and transfer to a rack. Let cool for 30 minutes at room temperature then transfer to the refrigerator to chill completely, about 4 hours. Can be made a day in advance just cover loosely with plastic wrap.

7. When ready to serve, place the ramekins on a rimmed baking sheet. Sprinkle the surface of each custard with 1 tablespoon of the turbinado sugar and caramelize using a kitchen torch, until golden-brown and crisp. Serve immediately.