Coconut Creme Brulee

1. 1

   Preheat oven to 350u00b0F

2. 2

   Place six 3/4-cup custard cups or ramekins in large roasting pan.

3. 3

   Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine cream, coconut milk and coconut in heavy medium saucepan. Bring to boil.

4. 4

   Whisk a small amount into yolk mixture to temper.

5. 5

   Whisk egg mixture and vanilla into the cream.

6. 6

   Pour custard into cups, dividing equally.

7. 7

   Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes.

8. 8

   Remove from water. Cool; chill overnight.

9. 9

   Next Day:

10. 10

    Preheat broiler.

11. 11

    Arrange custard cups on baking sheet.

12. 12

    Sprinkle 1 teaspoon sugar evenly over each.

13. 13

    Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes.

14. 14

    Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.).

* Per serving · 4 servings · Values may vary.

No additional tips available.