Coconut Creme Brulee

1. 1

   Preheat oven to 350F.

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.

4. 4

   Combine cream, coconut milk and coconut in heavy medium saucepan.

5. 5

   Bring to boil.

6. 6

   Whisk into yolk mixture.

7. 7

   Pour custard into cups, dividing equally.

8. 8

   Pour enough hot water into roasting pan to come halfway up sides of cups.

9. 9

   Bake until custards are just set in center, about 35 minutes.

10. 10

    Remove from water.

11. 11

    Cool; chill overnight.

12. 12

    Preheat broiler.

13. 13

    Arrange custard cups on baking sheet.

14. 14

    Sprinkle 1 teaspoon sugar evenly over each.

15. 15

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

16. 16

    Chill custards at least 1 hour before serving.

17. 17

    (Can be broiled, then chilled up to 6 hours ahead.)

18. 18

    *Available at Indian, Southeast Asian and Latin American markets and many supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.