Coconut Crème Caramel & Mango Vanilla Bean Compote

Ingredients

• 6 4 oz. porcelain ramekins
• 1 c sugar
• 1/4 c water
• 2 c toasted coconut flakes
• 2 c milk
• 1 vanilla bean split and scraped
• 1/3 c sugar
• 3 eggs plus 2 yolks

Instructions

1. 1
   Bring sugar, water, coconut and milk to a boil.
2. 2
   Combine eggs and eggs yolks in stainless bowl.
3. 3
   Add 1/2 of milk mixture to eggs. Add the egg mixture to the remaining milk mixture.
4. 4
   Strain through a fine mesh strainer. Pour into ramekins.
5. 5
   Place ramekins in 2" deep oven proof baking pan and fill with enough hot water to reach halfway up sides of ramekins. Cover pan with foil.
6. 6
   Bake in a preheated 300° F oven until set, approximately 40 minutes.