Preheat your oven to 325°F (163°C). Place six ramekins in a baking dish and set aside.

In a medium saucepan, combine the heavy cream, coconut milk, and 1/2 cup of sugar. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

In a separate bowl, whisk the egg yolks, vanilla extract, pandan extract, and a pinch of salt until well combined.

Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any solids.

Carefully pour the mixture into the prepared ramekins, filling them about three-quarters full.

Pour hot water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins.

Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.

Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.

Before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.