Place the creams into a saucepan along with the vanilla and sugar and heat to a simmer (not boiling). *If you want an extra "vanillary" tasting custard, let the vanilla steep in the hot milk for half an hour. The longer the vanilla beans stay in the cream, the more vanilla flavour.
Place the egg in a mixing bowl and whisk for a few seconds till mixed. Place a strainer over the mixing bowl and pour in the hot cream mixture, making sure to whisk while pouring. The strainer will catch the larger pieces of vanilla bean while allowing the smaller edible seeds to go into the custard.
** If you intend on making a lot of custard, keep the pieces of vanilla bean from the strainer in a container and use them a few times for steeping in cream the next time. The vanilla bean portion can be used numerous times to extract the flavour.
Pour this mixture into a small ovenproof dish or ramekin. Sprinkle the top with grated nutmeg and place into an even larger dish with high sides. Fill the large dish with enough water to cover the sides of the custard mixture in the small dish.
Bake for a total of 40 minutes. Check at 30 minutes, then every few minutes thereafter. The mixture should be thick and creamy. If you bake it for too long, the coconut cream absorbs too much water and the custard will resemble a firm jelly and the knife will come out clean if poked. This tastes more "eggy" and is more 'greyish' in colour.
Enjoy. You won't regret it!
*Vanilla bean powder is whole vanilla beans ground into a fine meal. You can purchase vanilla powder at most organic/health food stores. The natural powder will be black NOT white.
*Woolworths usually stock organic coconut cream called Macro Organics.
*You can use any natural sweetner of your choice. Do NOT use any artificial sweetner such as Splenda or Equal because the custard will explode.