6 large eggs
1 1/8 cups sugar, more for topping dish
2 cups heavy cream
1 131/2-ounce can coconut milk
2 tablespoons dark rum
10 slices challah or sliced brioche, 1/3-inch thick.

In bowl of an electric mixer fitted with a whisk attachment, combine eggs
and 1 1/8 cups sugar. Mix until smooth. In a small pan, bring cream to a
boil. With mixer running at medium-low speed, slowly add hot cream. Add
coconut milk and rum, and mix again just until smooth. Allow mixture to rest
at room temperature for one hour.
Heat oven to 350 degrees. Fill a kettle with water and place over high
heat to bring to a boil. In an 81/2-by-12-inch baking dish, arrange challah
slices so they overlap in two columns. Pour custard evenly over top, and
press down lightly with a spatula. Place dish in a large, deep pan, like a
roasting pan. Carefully pour in boiling water so that it comes about halfway
up the sides of baking dish. Bake until custard is set but not too firm, 30
to 35 minutes.
Sprinkle liberally with sugar, and caramelize it with a kitchen torch or
by placing it under a broiler for 2 to 3 minutes. Serve, scooping out
individual portions.