Mix the coconut cream with the beetroot juice, Verstegen Salt and Verstegen Star Anise, simmer for 2 minutes.
In a bowl, mix the egg yolks and sugar until light.
Strain half of the liquid over the egg mixture and combine.
Pour the egg mixture back into the pan and stir gently until thickened, do not boil.
Transfer to ramekins, cook in a bain marie at 95 degrees for 25 minutes until set.