Coconut Creme Brulee

Ingredients

8 ounces heavy cream
8 ounces coconut milk
2 1/2 ounces sugar
1 teaspoon coconut rum

Preparation

1
Preheat oven to 325 degrees.
2
In a saucepan, combine the cream and milk and bring to a boil.
3
In a small bowl, combine egg yolks, sugar, and coconut rum.
4
When the milk mixture has come to a boil, remove from heat. Stir a small amount of the milk mixture (2-3 tablespoons) into the eggs yolks, whisking vigorously.
5
Slowly add the remaining egg yolks back into the hot milk mixture, whisking continuously. Pour into individual Corning ware or Pyrex serving dishes or custard cups.
6
Place on a deep baking sheet filled with hot water in center rack of oven.
7
Bake 15-20 minutes or until center is nearly set.
8
Remove from oven to a heat-proof surface. Sprinkle heavily with a layer of coarsely granulated sugar. Using a small torch, apply heat directly to surface of custard until a browned sugar layer forms. (Note: this step may also be performed directly under the flames of a gas broiler, but the results may not be so dramatic).

Tools

 



Yield:

1.0 servings

Added:

December 2, 2009

Creator:

Anonymous

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