Cut passion in half, remove pulp and add to Thai Kitchen Coconut Milk. Bring coconut milk to a simmer, cover and let rest for 10 minutes.
In a bowl combine McCormick Pure Vanilla Extract, egg yolk and ½ Cup / 125 Ml of sugar, whisk until well blended. Add hot coconut milk to the egg mixture, whisk until well blended, strain mixture and pour into ramekin.
Place in water bath and bake for 35 to 40 minutes.
Remove baked custard from oven and chill.
Combine 3 Tbsp / 45 Ml of sugar with chili flakes, sprinkle on top of each ramequin, using a torch melt sugar to a dark color caramel
