Coconut Crème Brulee

When we had our turkey dinner for lunch on Sunday, Greg was responsible for dessert. He thumbed through the current issue of Bon Appetit and found this recipe for coconut crème brulee.

Crème Brulee is really easy to make, plus there’s the fun of torching the sugar on top before eating. This particular dish had a very subtle coconut flavor, and was rich and smooth.

Coconut Crème Brulee  (Bon Appetit, March 2010)

1 C sweetened flaked coconut, divided

3/4 C + 8 Tbs. sugar

7 large egg yolks

1 3/4 C heavy whipping cream

1 14 oz. can unsweetened coconut milk

2 Tbs. Malibu rum or other coconut flavored rum (we got one of those tiny bottles)

1/2 tsp. salt

Preheat oven to 350. Spread 1/2 C flaked coconut on rimmed baking sheet. Bake until light golden, stirring once, 10-12 minutes.

Whisk 3/4 C sugar and egg yolks in medium bowl to blend. Mix cream, coconut milk, toasted coconut, and remaining 1/2 C sweetened flaked coconut in heavy large saucepan. Bring just to simmer over med-hi heat, whisking occasionally. Gradually whisk hot cream mixture into yolk mixture. Stir in rum and 1/2 tsp. salt. Strain custard through a fine strainer into medium pitcher, pressing on solids. Divide among eight 2/3-3/4-cup ramekins or custard cups.

Place ramekins in large roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Bake custards until edges are set, but centers move slightly when dishes are gently shaken, 45-50 minutes. Remove custards from water. Chill custards uncovered until cold, then cover and chill overnight.

Sprinkle 1 tsp. sugar over each custard. Using kitchen torch, heat sugar until melted and deep amber. (Alternatively, preheat broiler. Place ramekins on rimmed baking sheet and broil until sugar melts and turns deep amber, 1-2 minutes.) Chill until sugar hardens, about 15 minutes.

You can try to eat this quietly, but I bet there will be lots of “mmmm”s. :o)