Coconut Creme Brulee

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 cups half-and-half cream
• 3 large eggs
• 1/3 cup sugar
• 1/2 cup sugar
• 2 1/4 teaspoons coconut extract
• 1 tablespoon light rum
• 3 tablespoons water

Recipe

• 1 heat oven to 325°f.
• 2 place 6 6-oz ramekins into a large roasting pan.
• 3 in a small sauce pan, heat half & half just until bubbles form at the rim.
• 4 in a bowl, combine eggs, 1/3 c sugar, extract, and rum.
• 5 slowly stir in half-and-half.
• 6 pour into ramekins.
• 7 place roasting pan on oven rack and pour enough hot water into the pan to come half way up the sides of the ramekins.
• 8 bake at 325°f for 15 minutes, until custard is just set.
• 9 transfer ramekins to wire-rack to cool for 20 mintes, then refrigerate for 2 hours or overnight (cover carefully with plastic wrap).
• 10 line large baking sheet with foil.
• 11 in a small saucepan (not nonstick!, stir remaining 1/2 cup sugar and 3 tbsp water to dissolve sugar.
• 12 bring to rolling boil (careful very hot!) over high heat without stirring to an amber color 5-6 minutes.
• 13 pour onto prepared sheet, tilt to spread more easily.
• 14 let cool till firm, about 5 minutes.
• 15 gently tap to crack.
• 16 pulse pieces in food processor until finely ground (makes 1/2 cup and can be stored at room temp tightly sealed, so you can make it ahead).
• 17 bring ramekins to room temperature.
• 18 sprinkle over the creme and serve right away, or set under hot broiler for a few seconds to caramelize.