Steep the dates in 125ml boiling water for 30 minutes. Mash well with a fork, or blitz with a hand blender until you have a smooth puree. Divide between 6 ramekins, and pat down with the back of a spoon. Pop in the fridge until needed.
Preheat the oven to 180°C/fan 160°C/gas mark 4. Put the cream, coconut milk, the vanilla seeds and pod into a saucepan over a medium heat. Just before it boils, remove from the heat. Discard the vanilla pod.
Meanwhile, whisk the eggs with a hand mixer until pale in colour and slightly thickened. Very slowly, pour the hot cream mixture into the eggs, whisking constantly, until well combined.
Stand the ramekins in a high-sided baking tin and pour in enough hot water to come halfway up the sides of the ramekins. Carefully pour the cream mixture on top of the date mixture in the ramekins. Bake in the oven for 30-40 minutes, until firm but still with a slight wobble in the middle.
Remove from the oven and put the ramekins onto a wire rack to cool slightly. Transfer to the fridge to cool completely. Before serving, sprinkle the tops with the molasses and blowtorch until caramelised.