Caribbean Crème Brulee

  • 1 cup heavy cream
  • 1 cup coconut milk, fresh or canned
  • 8 egg yolks
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla
  • ¼ cup dark rum
  • ¼ cup granulated sugar for caramelizing tops
  • 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.