Coconut Creme Brulee

1. 1

   Preheat oven to 325 degrees.

2. 2

   In a saucepan, combine the cream and milk and bring to a boil.

3. 3

   In a small bowl, combine egg yolks, sugar, and coconut rum.

4. 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. 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. 6

   Place on a deep baking sheet filled with hot water in center rack of oven.

7. 7

   Bake 15-20 minutes or until center is nearly set.

8. 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).

* Per serving · 4 servings · Values may vary.

No additional tips available.