Mango Soufflés with Coconut-Lime Crème Anglaise

INGREDIENTS

• 3/4 cups canned unsweetened coconut milk
• 1 tablespoon superfine sugar, plus some for dusting the ramekins
• 1/8 cup granulated sugar
• 1 cup milk (any fat percentage works)
• 3/4 pounds ripe mango flesh, roughly chopped
• finely grated zest of 1 lime (about 1/2 a teaspoon) or more to taste
• 5 eggs, separated
• 1/2 cup granulated sugar, divided
• pinches of salt
• 1 egg
• 2 tablespoons rum
• 4 tablespoons unsalted butter, plus 2 tablespoons melted for the ramekins
• 1/4 cup heavy cream
• 2 tablespoons all-purpose flour