it's official. i have an ongoing love affair with creme brulee. always have and always will. it's been my favorite dessert since i was a little girl, and i have gone out of my way to both try and make creme brulee at any chance i have. and i don't discriminate, i love ALL creme brulee. there is something so decadent and divine about this dessert- the cool, creamy, smooth custard carefully enclosed in a glass-like, sugary, amber-colored veil. i figured i'd pair my love of coconut with my favorite dessert and yes, it was sublime.
1 cup sweetened flaked coconut, divided
3/4 cup plus 8 teaspoons of sugar
7 large egg yolks
1 3/4 cups of heavy whipping cream
1 14 ounce can unsweetened coconut milk
2 tablespoons of malibu rum or other coconut flavored rum
1/2 teaspoon of salt
Pre-heat oven to 350 degrees. Spread 1/2 cup of coconut onto rimmed baking sheet. Bake until golden, stirring once, about 7-10 minutes.
Whisk 3/4 cup of sugar and egg yolks in medium bowl to blend. Mix cream, coconut milk, toasted coconut, and remaining 1/2 cup sweetened coconut in large saucepan.
Bring just to simmer over medium-high heat, whisking occasionally. Gradually mix hot cream mixture into yolk mixture. Stir in rum and 1/2 teaspoon of salt. Strain custard through fine strainer into a pitcher, pressing of the solids. Divide among ramekins or custard cups.
Place ramekins in a large roasting pan or casserole dish and fill with enough hot water to come halfway up the sides of the ramekins. Bake custards for 40-45 minutes and until edges are set but centers move slightly when shaken.
Remove custards from water. Chill uncovered until cold, and then cover and chill overnight.
When ready, sprinkle 1 teaspoon of sugar over each custard. Using kitchen torch, heat sugar until melted and a deep amber color. If using broiler, preheat broiler and put in for 4-5 minutes. Do not burn! Chill for a minute to let sugar harden.