Coconut Creme Brulee
By: Anonymous
Published: Wednesday, December 2, 2009 - 1:57am

Ingredients




8 ounces heavy cream
8 ounces coconut milk
8 egg yolks
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).