Coconut Crème Brûlée

Talking about coconuty Filipino doughnuts the other day, brought to mind one of my all-time favorite desserts.  Anybody I have ever served this creme brulee to, has moaned in delight at the first bite.  I even had a vegan dinner guest suck one down and finger-lick the little custard cup after listening to everyone else around her moaning in pleasure. 

The custard is made with egg yolks, coconut milk, heavy cream, and coconut rum.  After the custards are baked and cooled, sugar is sprinkled on the tops and they are passed under the broiler.  The result is a delightfully crunchy crust which you break through to scoop out the silky, creamy custard.

I decided to make a batch of these for the family tonight.  One of the great things about this recipe is that it fills eight custard cups and there are only four in our family.  You do the math!  I had to think long and hard about sharing the recipe because I like be the only one who knows how to make these, but here goes....

1 c. sweetened flaked coconut (divided)
3/4 c. sugar plus 8 T
7 large egg yolks
1 14 oz can coconut milk
1 1/3 c. heavy cream
2 T coconut rum (such as Malibu)
1/2 t salt

Toast 1/2 cup of the coconut in a 350 oven.  (10 - 12 minutes stirring frequently)

Mix together 3/4 c. sugar and the egg yolks.

Bring the heavy cream, coconut milk, and coconut (both the toasted and untoasted) to a gentle simmer.

Gradually whisk the cream mixture into the egg mixture.  Stir in the rum and the salt.  Pour the mixture through a fine-meshed strainer. 

Fill eight custard cups and bake in a hot water bath at 350 until set (45 to 50 minutes).

Let cool.  (can do this a day ahead and hold in the refrigerator overnight).

Sprinkle a T sugar on top of each custard and place under broiler until sugar is melted and caramelized.

Refrigerate several hours before serving.

The only part I don't like in this recipe is straining out the coconut.  I hate throwing it away, so if anybody has a suggestion as to what I can to with it, let me know!