• Preheat your oven to 180°C (350°F)

For the caramel:

• Combine water and sugar and melt over medium heat until it gets a deep amber color.
• Take the caramel off the heat and coat with it 6 ramekins or 1 - 9" (inches) round cake pan.
• Set aside to cool down and harden, before adding the custard.

For the Creme Caramel:

• In a bowl, mix corn starch and 2-3 Tablespoons of coconut milk and mix well.
• In bowl, mix all of the ingredients for the custard, including the previous mix of corn starch+coconut milk.
• Pass the custard mixture through a fine sieve to discard any egg residue.
• Equally divide the mixture into the ramekins or the 9 inches baking pan.
• Fit the custard ramekins or cake pan into a bigger ovenproof dish (like Pyrex, a roasting pan, etc).
• Place the ramekins or baking pan in the oven, and then carefully pour water into the bigger baking dish. The water should be 1½ to 2 inches deep.
• When using ramekins, bake for 30-35 minutes. If using a 9 inches baking pan, bake for 60 minutes or until edges are firm but the center still jiggles a little.
• Once ready, take out of the oven, and let it cool down completely before placing in the refrigerator for at least 4 hours; but preferably (and recommended) overnight.
• When is time to serve, run a knife around the edge of the creme caramel and invert it into a bigger dish, preferably with slightly tall sides. The creme caramel will drop and you can see some caramel sauce flowing. Cut into slices and serve.