Punaweb Cookbook: sharing favorite recipes

[Devany]

Coconut Crème Brulee

1 c. coconut milk, fresh (best) or canned
1 c. heavy cream
8 Puna egg yolks
5 T. plus 1 tsp. granulated sugar
1 tsp. vanilla extract
2 T. light rum (I like Hana Rum)
3 T. sweetened flaked coconut, toasted

In a large bowl, combine coconut milk, cream, egg yolks, sugar, vanilla, and rum. Whisk until smooth. Skim off any foam or bubbles. Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake at 300oF until set around the edges but still loose in the center (approximately 50 minutes). Remove from oven and leave in water bath until cooled. Remove cups from water bath and chill for a minimum of 2 hours before serving. (Custards may be refrigerated for up to 2 days.) Sprinkle toasted coconut evenly over custards immediately before serving. (If desired, custards may be caramelized: Before serving, sprinkle 2 teaspoons of granulated sugar over each chilled custard and caramelize with small butane torch. When tops have hardened, sprinkle toasted coconut evenly over finished creme brulee.) Yields 6 servings.


Aloha au i Hawai`i,
devany

Devany Vickery-Davidson
East Bay Potters
www.eastbaypotters.com