1 Can of full fat coconut milk
2-3 Tbs Raw honey or maple syrup
2 tsp Vanilla
Preheat oven to 325ºF.
Boil about 2 cups of water.
In another pot, heat the coconut milk and honey on medium heat.
In a bowl, whisk the vanilla, Garam masala and eggs.
Once the milk/honey is heated, add it to the egg mixture and mix well.
Place 4 ramekins in a baking dish and fill the baking dish to half full with the hot water.
Pour the custard mixture into the ramekins.
Bake for 25-35 minutes or until the custard feels set.
Serve warm or refrigerate for at least 2 hours to chill.