Preheat the oven to 300°F (150°C) and set the rack to the middle position.
In a medium saucepan, add the coconut cream, heavy cream, vanilla extract, and fresh grapefruit juice and heat on low medium heat stirring occasionally until mixture begins to foam. Make sure it doesn’t boil.
Remove from the heat and cool for about 5 minutes. Let cool for about 10 minutes and strain mixture to remove vanilla beans.
Next, in a large bowl, whip the egg yolks and sugar until pale yellow in color and slightly thicken.
Add the egg yolks one at a time to the cream mixture stirring vigorously until well combined.
Pour into ramekins then transfer into a pan. Fill the pan halfway to the sides of the ramekins with boiling water.
Place into the preheated oven and bake and bake for 40-45 minutes or until slightly set.
Remove from oven and cool on cool at room temperature for 20 minutes rack then cover with plastic wrap and refrigerate for 2 1/2-3 hours..
Just before serving, add a tablespoon of sugar evenly to the top of the custard and torch until golden brown.
If you don’t have a torch, set your oven to broil setting and bake for 20-30 seconds.
Allow the caramelized sugar to cool to set and hardens.
Serve and enjoy!