Instructions: Warm cream, coconut milk and vanilla bean over medium heat. Let vanilla steep for about an hour.

Lightly whisk egg yolks, then slowly add in warm cream, whisking constantly till well blended. Stir in the warm palm sugar. Strain through a fine-mesh strainer.

Pour into 6 1/2- cup ramekins or custard cups. Bake in a water bath, covered, about 45 minutes at 350 degrees, until just beginning to set, but still jiggley in the center.

Cool to room temperature and serve.

Makes 6 servings.

*Palm sugar, or coconut sugar, is available from Asian food markets. It is the boiled- down sap of palm trees, similar to our maple syrup. It is usually firm or grainy when purchased, but when warmed, it becomes a delicious syrup.

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