1. Preheat the oven to 325'F.

2. Shake the coconut milk can to mix thoroughly for 1 minute. In a small pot, heat the coconut milk over medium heat until just starting to bubble on the sides of the pan (3-5 minutes). Whisk the coconut milk a little as it heats until it's smooth. Be careful to not burn the milk.

3. While the coconut milk is cooking, add the egg yolks and sugar to a medium bowl and whisk until smooth.

4. Slowly pour a little of the hot coconut milk into the sugar mixture, whisking well after each addition. It's important to do this slowly so you don't accidentally cook the eggs in the mixture.

5. Whisk in the vanilla extract.

6. Pour the coconut milk mixture into 4 (8 ounce) ramekins. Place the filled ramekins into a baking dish.  Pour enough hot water into the pan to come halfway up the sides of the ramekins. Don't splash water into the creme brulee.

7. Bake just until the creme brulee is set, but still jiggly in the center. About 30 minutes for more shallow ramekins and 40 minutes for deeper ramekins.

8. Remove the custards from the water bath and cool to room temperature. Then wrap each ramekin with plastic wrap and refrigerate for 2 hours to 3 days.

9. Before serving, sprinkle the top of each custard with 1 tsp of granulated sugar. Turn on your oven to broil and set the ramekins on a cookie sheet and place under the broiler. Let a crust form on top - about 5-6 minutes. Crust will not be browned, just clear.  Let it sit for 5 minutes before serving.