Coconut Creme Brulee

By sybrmom

Ingredients

• 1 cup sweetened flaked coconut, divided
• 3/4 cup plus 8 tsp sugar
• 7 large egg yolks
• 1 3/4 cups heavy cream
• 1 14-oz can unsweetened coconut milk
• 2 Tbsp Malibu Rum
• 1/2 tsp salt

Details

Servings 8

Preparation

Step 1

Preaheat oven to 350 degrees.

Toast 1/2 cup coconut until golden.

Whisk 3/4 cup sugar and egg yolks in medium bowl to blend. Mix cream and coconut milk, toasted coconut, and remaining 1/2 cup sweetened flaked coconut in heavy large saucepan. Bring just to simmer over med-hi heat, whisking occasionally.

Gradually whisk hot cream mixture into yolk mixture. Stir in rum and 1/2 tsp salt. Strain custard and divide among eight 2/3 cup ramekins.

Place ramekins in a baking dish and fill dish with enough hot water to go halfway up the sides of the ramekins. Bake until edges are set but centers are slightly jiggly (about 45 minutes). Remove custards from water and chill overnight, covered.

Sprinkle 1 tsp sugar over each ramekin and broil sugar.