Piña Colada Crème Brûlée

1. 1

   Drain pineapple, and pat dry with paper towels.

2. 2

   Stir together pineapple, whipping cream, and next 5 ingredients. Pour pineapple mixture evenly into 6 (6-ounce or 3/4 cup) ramekins; place ramekins in a large roasting pan. Add hot water to pan to a depth of 1/2 inch.

3. 3

   Bake at 300u00b0 for 50 to 55 minutes or until almost set. Cool 30 to 45 minutes in water in pan on a wire rack. Remove ramekins from pan; cover and chill at least 8 hours.

4. 4

   Sprinkle 1 teaspoon sugar evenly over each custard; place ramekins in roasting pan.

5. 5

   Broil 5 1/2 inches from heat 7 minutes or until sugar melts. Let stand 5 minutes to allow sugar to harden. Sprinkle coconut evenly over each custard.

6. 6

   *Substitute 1 teaspoon coconut extract for coconut rum, if desired.

7. 7

   Note: Make a second batch (rather than double the recipe) for a larger crowd. Sugar may be browned with a professional culinary torch available from specialty kitchen shops.

* Per serving · 4 servings · Values may vary.