Set oven to 325°F. In a saucepan over medium heat combine coconut milk, pumpkin pie spice, vanilla, and salt. Whisk to incorporate and bring to a simmer. Remove from heat.
In the bowl of a stand mixer fitted with the whisk attachment combine eggs, yolks and sugar. Beat until volume has increased and color is a pale yellow. With mixer on medium, slowly temper hot coconut milk into egg mixture. Whisk until fully incorporated.
Strain custard mixture through sieve into pitcher. Divide custard mixture evenly between desired ramekins. Place ramekins in a 4" hotel pan. Add boiling water half way up the edge of the ramekins. Bake until custard has set, about 40 minutes.
Remove from oven and carefully take out of hotel pan. Cool completely and hold refrigerated for service.
Service
For each serving, dust 2 tablespoons of demerara sugar over the top of a prepared custard. Melt sugar using a blowtorch until caramelized. Garnish as desired and serve.
Chef's Tip!
The spices in this dessert can be changed up to create a variety of flavors of crème brûlée! Try cardamom or even our new Moroccan Seasoning for some different flavors.
