Divide the custard mixtureamong six 3/4-cup custard cups or ovenproof glasses. Cover each with foil, then place the cupsin a large baking pan. Add enough hot water to the pan to come halfway up sides of the cups, then bake until thecustards are set but the centers move slightly when gently shaken, 40 to 50 minutes. Remove the custards from the pan, remove the foilcovers, and chill the custards for3 hoursor until cold. Garnish with some coconut whipped cream and a piece of brittle and serve.