Meyer Lemon and Coconut Crème Brûlée

Directions

1. Preheat oven to 325° F. Get out four large or six small ramekins and set them into a 9x13 baking dish. Set a kettle or pot of water to boil.
2. If you've not already, zest 1-2 of your lemons and set it aside. In a small, non-reactive mixing bowl, whisk together the lemon juice and vanilla sugar. Set aside. In the bowl of a double-boiler set over just simmering water, whisk together your egg yolks and one tablespoon of the regular sugar until the sugar has dissolved and the yolks have begun to thicken, several minutes.
3. Gently pour the coconut milk and cream into the yolk mixture, sprinkle the flour, cardamom and salt over the top, and whisk to combine well. Continue whisking gently until the mixture is warmed through. Pour the warm mixture into the lemon juice-vanilla sugar mixture, whisking to combine thoroughly.
4. Pour evenly into your ramekins and carefully pour boiling water into the pan until it comes halfway up the sides of the ramekins. Carefully slip the pan into your oven and bake 40 - 45 minutes, until the custard has set. It might still be slightly wobbly and that's OK- it will firm up in the fridge. Just make sure it's not liquidy at all.
5. Remove the pan from the oven and remove the ramekins from the water-filled baking dish. Let them cool on the counter for five minutes and then transfer to the fridge for at least 2 hours.
6. When the ramekins are fully chilled, remove from fridge, divide the remaining granulated sugar evenly over the custard and then gently shake off that which does not stick. Light your kitchen torch, start a bit above the sugar and slowly move closer to it, burning it until it caramelizes and hardens. Return the ramekins to the fridge for 5-10 minutes and then enjoy.