Pre-heat the oven to 180°C/356°F. Then, in a bowl, whisk manually the eggs and the brown sugar until it is homogeneous. Then add the coconut milk and whisk again persistently.
Caramelize the sugar by heating it in a pan until it becomes a thick liquid. Then pour in the molds quickly, before it gets cold and solid. You can vary the quantity of sugar according to your like of caramel, but it needs to cover the bottom of the mold. Once poured, leave 5 minutes to cool down until it is solid.
Pour the mixture in the individual molds on top of the caramel. Cover with aluminium foil.
Put the individual molds on a bigger mold or plate filled with some weather temperature water for Bain Marie. Bake at 180°C/356°F for 45 minutes.
Let it cool before serving. To unmold, use Bain Marie in a frying pan for a couple of minutes and put the mold upside down on the dish for serving