Caribbean Crème Brulee
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1 cup heavy cream
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1 cup coconut milk, fresh or canned
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8 egg yolks
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1/3 cup granulated sugar
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1 teaspoon vanilla
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¼ cup dark rum
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¼ cup granulated sugar for caramelizing
tops
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3 tablespoons toasted, sweetened, flaked
coconut
Preheat oven to 300 degrees. In a large bowl,
combine the cream, coconut milk, egg yolks, sugar, vanilla, and
rum. Whisk until smooth. Skim off any foam or bubbles that may
appear. Divide mixture among 6 ramekins or oven proof custard
cups. Place in a water bath and bake until set around the edges,
but still a little loose in the center. This should take about
40 to 50 minutes. Remove from the oven and leave in the water
bath until cooled. Remove cups from water bath and chill for at
least 2 hours.
When ready to serve, sprinkle about 2 teaspoons
of sugar over each custard. Use caution when caramelizing this
custard which contains alcohol. It could cause the caramelized
sugar to spatter from the gas torch. You may prefer to use the
broiler method to caramelize the sugar sprinkled custards. When
the top has hardened, sprinkle the toasted coconut evenly over
the finished crème brulee. Makes 6 servings.
