Coconut Maple Pudding

In a saucepan over medium-low heat, warm the whole milk and coconut oil together, stirring occasionally, until the oil is fully melted and the mixture reaches 60C — about 5 minutes. Do not boil.

In a large bowl, whisk the egg, maple syrup, and vanilla extract vigorously for 2 minutes until pale and slightly thickened.

Slowly pour the warm milk mixture into the egg mixture in a thin stream, whisking constantly to temper the eggs without scrambling them.

Preheat oven to 150C. Set a cast iron skillet on the middle rack with the oven-safe dish of mixture inside. Pour hot water into the skillet to reach halfway up the sides of the dish — this is your water bath.

Bake for 30-35 minutes until the edges are set and the center still has a 5cm wobble when you shake the dish gently. An instant-read thermometer should read 80C at the center.

Remove the dish from the water bath carefully. Let it cool at room temperature for 10 minutes, then cover and refrigerate for at least 2 hours until firmly set.

Run a thin knife around the edge. Invert onto a plate and serve cold, or let it sit at room temperature for 15 minutes before eating.