In a 1-quart saucepan over medium heat, mix cream, sugar, vanilla, & lilikoi juice and heat until tiny bubbles form around the edge of the pan.

Meanwhile, beat egg yolks & whole egg together in a 2-quart saucepan until well-blended. In order to temper the eggs correctly, VERY SLOWLY stir in the cream mixture. Remove vanilla bean.

Place custard cups in 9” x 13” baking pan. Pour mixture into cups. Pour hot water into the pan, up to about 1” from the top of the cups. Bake in a 275 degree F oven for about 25 minutes. Remove & cool to room temperature.

Sprinkle sugar over the top of the custard & place in a preheated broiler for about 3 minutes until sugar melts & bubbles. Cool & refrigerate until ready to serve. OR, if you really want to impress your friends, after baking, cool to room temperature & then refrigerate for about three hours. When ready to serve, sprinkle the tops of the custards with the lilikoi or raw sugar, and then use a torch to brulee!