Recipe: Coconut Creme Brulee

I saw this recipe with my favourite Malibu Coconut Rum and I think I am going to try it. Let me share the recipe.


INGREDIENTS:
1 cup heavy cream
1 cup coconut milk, fresh or canned
8 egg yolks
1/3 cup granulated white sugar
1 teaspoon vanilla
2 tablespoons Malibu rum
1/4 cup granulated white sugar (for the caramelized tops)(optional)
3 tablespoons toasted, sweetened, flaked coconut

DIRECTIONS:Preheat oven to 300 degrees. In a large bowl, combine thecream, coconut milk, egg yolks, sugar, vanilla, and rum.Whisk until smooth. Skim off any foam or bubbles. Dividemixture among 6 ramekins or custard cups. Place in a waterbath and bake until set around the edges, but still loosein the center, about 50 minutes. Remove from oven and leavein the water bath until cooled. Remove cups from water bathand chill for at least 2 hours, or up to 2 days. When readyto serve, sprinkle about 2 teaspoons of sugar over each custard and caramelize with small butane torch. When the tophas hardened, sprinkle the toasted coconut evenly over thefinished creme brulee.

NOTES: To toast coconut, spread it out in a thin layer on abaking sheet. Place in a 300 degree oven for 10 to 12 minutes,until lightly browned. Shake the baking sheet a few times whiletoasting, checking often to be sure it doesn't burn. Also, if you do not have the torch you can put under thebroiler one at a time to caramelize the sugar but watch carefullyto prevent burning them.

Yield: Serves 6
Category: Desserts