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