It’s Derby Week here in Louisville, so I made this to get in the spirit! Regular vanilla and a regular vanilla bean can be substituted in the recipe below.
15 oz can of cream of coconut
4 egg yolks
2 teaspoons of bourbon vanilla extract
1 Madagascar bourbon vanilla bean, seeds removed and shell discarded
1/8 cup raw honey
maple sugar crystals (for topping)
Preheat oven to 325 degrees.
Whisk the first 5 ingredients together until smooth. Pour into 4 ramekins.
Place ramekins in a baking dish and fill to the halfway point of the outside of the ramekins with boiling water.
Bake 2 hours. Let cool for 30 minutes.
Cover. Refrigerate overnight. They need this time to set.
When ready to eat, sprinkle each creme with a thin layer of maple sugar crystals. Torch until the sugar is caramelized.