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1. Preheat the oven to 160°C Place four ramekins in a baking dish.
2. In a saucepan, heat the milk over medium heat until it starts to steam. Remove from heat and set aside.
3. In a mixing bowl, whisk together the egg yolks and coconut sugar until well combined and slightly thickened.
4. Slowly pour the heated coconut milk into the egg mixture while continuously whisking.
5. Stir in the vanilla extract and Barone chocolate until fully incorporated and the mixture is smooth.
7. Create a water bath by pouring hot water into the baking dish, being careful not to get any water into the ramekins.
8. Carefully transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
9. Remove the ramekins from the water bath and let them cool to room temperature.
10. Once cooled, cover the ramekins and refrigerate for at least 2 hours or overnight to chill and set.
11. Just before serving, sprinkle a thin, even layer of coconut sugar or other natural sweetener over the chilled custard in each ramekin.
12. Caramelize the sugar using a kitchen torch or by placing the ramekins under a broiler for a few minutes until the sugar melts and turns golden brown.
13. Allow the caramelized sugar to harden for a few minutes before serving.
14. Serve the Barone crème brûlée, with the caramelized tops providing a crunchy contrast to the creamy custard beneath. Enjoy!
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