Method

• 1.
  Grease six 3/4 cup (185ml) heatproof ramekins or dariole moulds and place them in a roasting pan. For the caramel, combine caster sugar and 2 tbs water in a small saucepan and use a wooden spoon to stir over low heat until the sugar dissolves. Increase heat to medium and bring to the boil. Boil for about 10 minutes without stirring, brushing down the side of the saucepan with a pastry brush dipped in water to dissolve any sugar crystals, until the mixture turns a deep caramel colour. Remove immediately from the heat and carefully add 1/4 cup (60ml) water, plus the lime juice.
• 2.
  Return to the heat and bring to a simmer, swirling the pan occasionally and stirring with a wooden spoon if necessary, until the caramel is smooth. Pour the caramel into the ramekins, dividing evenly. Set aside at room temperature for 30 minutes, or until the caramel is set.
• 3.
  For the custard, preheat the oven to 160°C fan-forced. Scrape the vanilla seeds from the bean and combine the pod, seeds and milk in a small saucepan. Bring to a simmer over medium heat. Remove from the heat as soon as it starts to simmer and set aside to cool.
• 4.
  In a large bowl, use a balloon whisk to whisk together the eggs, brown sugar and instant coffee until well combined. Remove the vanilla pod from the milk and then whisk the milk into the egg mixture along with the coconut milk. Pour the mixture through a fine sieve into a jug.
• 5.
  Gently pour the custard mixture into the ramekins over the caramel. Add enough boiling water to the roasting pan to reach halfway up the sides of the ramekins. Bake for 35 minutes, or until the custards are set but still wobble slightly when shaken.
• 6.
  Remove the ramekins from the roasting pan and set aside for 1 hour, or until cooled to room temperature. Cover the ramekins with plastic wrap and refrigerate for 2 hours, or until well chilled.
• 7.
  To serve, use your fingertips to gently pull the top of the custard away from the outside of the ramekin towards the centre. Invert onto a serving plate and shake gently to release. Serve immediately.