Boil sugar and
120ml water with ginger. When the color is golden, pour caramel into a
decorative mould and leave to harden. Combine eggs, 50ml water, vanilla
essence and coconut milk. Stir well over medium heat till boiling. Pour
onto the set caramel. Bake in a preheated oven at 200C until firm to
touch. Sprinkle crystallized ginger on it before serving.