Coconut Creme Brulee Recipe

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1-3/4 C heavy cream
1-3/4 C milk
1 vanilla bean, split lengthwise
6 large egg yolks
1 whole large egg
1/2 C granulated sugar
2/3 C packed sweetened flaked coconut, toasted golden, cooled and crumbled coarse
1/4 C packed light brown sugar for broiling or raw sugar if using a blowtorch

Preheat oven to 325 degrees F. In a heavy saucepan, heat cream, milk and vanilla bean until mixture just comes to a boil and remove pan from heat. Let mixture stand 10 minutes and with a knife scrape vanilla seeds into milk mixture, reserving pod for another use. In a bowl whisk together yolks, while egg and granulated sugar until combined well and add milk mixture in a stream, whisking. Skim any froth.

Divide coconut and custard among eight 1/2-cup flameproof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins.

Bake custards in middle of oven 40 minutes or until they are just set but still tremble slightly. Remove ramekins from pan and cool custards. Chill custards, loosely covered with plastic wrap, at least 4 hours and up to 12.

Just before serving, set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.

Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes. (Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.)

Serves 8.

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