Preheat oven to 350 degrees F.

Place 1/2 cup of the sugar in a small heavy saucepan over low heat. When sugar begins to melt, stir gently until it dissolves completely. Continue to cook, watching very carefully, until it turns a light brownish color then remove from heat immediately. Do not allow it to darken further as it will turn hard and unusable!

Pour sugar evenly into four 8-ounce or six 6-ounce custard cups and set aside.

Beat eggs in a medium mixing bowl. Set aside.

Heat coconut milk with remaining sugar and salt until boiling. Add hot milk slowly to the eggs, whisking constantly. Gently pour into prepared custard cups. Place cups in a large baking pan and fill the pan around them 2/3 of the way with water. Bake 35–40 minutes or until centers are set. Remove from water bath.

Unmold
Remove and let cool slightly. Run a knife around the edges of the cups until you feel them loosen then invert onto plates.