Set your oven to 85⁰C on steam setting.

In a medium bowl, whisk the egg yolks and sugar until they are foamy.

Whisk in the coconut milk and vanilla, then strain the mixture into a jug.

Divide mixture between 6 half-cup ramekins (or tea cups, little bowls, whatever you have is fine as long as you adjust the timing to suit).

Put the ramekins in a tray and cover the whole tray with aluminium foil to stop water dripping onto your custard – you can cover individual dishes with small bits of foil but it’s more of a pain to check if they’re cooked.

Steam for 15-20 minutes until the custard is set but with a slight wobble in the centre.

Remove from oven and let cool to lukewarm then chill, covered, until ready to serve (at least 4 hours and up to 2 days). Top with warm combination steamed quince for serving.