Coconut Flour Custard with Caramelized Orange, Toasted Pecans, and Chili Salt

Halve the oranges crosswise, then slice each half into 4 segments, cutting between the membranes to release the segments cleanly. Set aside.

Preheat the oven to 160°C (325°F). In a medium bowl, whisk together the coconut flour, salt, and vanilla extract until evenly combined.

Pour in the whole milk and heavy cream, whisking vigorously to dissolve any coconut flour clumps. Let the mixture rest for 5 minutes so the flour hydrates.

Crack the eggs into the bowl and whisk until the mixture is smooth and pale yellow, about 1 minute of active whisking.

Divide the custard mixture evenly among 4 ramekins or small oven-safe dishes set in a baking pan. Pour hot water into the pan until it reaches halfway up the sides of the ramekins.

Bake for 25-28 minutes until the edges are set but the center still jiggles slightly when nudged. Remove from the water bath and cool on a rack for 10 minutes.

While the custards cool, add the pecans to a dry skillet over medium-low heat. Toast for 4-5 minutes, stirring often, until fragrant and deepened in color. Remove from heat and chop roughly.

In a small bowl, mix the salt and cayenne until evenly combined to make the chili salt. Set aside.

In the same skillet over medium-high heat, melt the butter until it foams and the milk solids begin to turn golden, about 2 minutes.

Add the orange segments flesh-side down in a single layer. Cook without moving for 2-3 minutes until deeply caramelized and golden at the edges.

Drizzle the honey over the oranges and flip each segment. Cook 1-2 minutes more until the honey thickens into a glossy amber glaze and coats the fruit.

Spoon the caramelized orange segments and glaze over each warm custard. Scatter the toasted pecans on top and finish with a small pinch of the chili salt. Serve immediately.