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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Coconut comfort food! Ingredients:
6 large eggs |
1 1/8 cups sugar, more for topping dish |
2 cups heavy cream |
1 131/2-ounce can coconut milk |
2 tablespoons dark rum |
10 slices challah or sliced brioche, 1/3-inch thick. |
Directions:
1. In bowl of an electric mixer fitted with a whisk attachment, combine eggs and 1 1/8 cups sugar.
2. Mix until smooth. In a small pan, bring cream to a boil.
3. With mixer running at medium-low speed, slowly add hot cream.
4. coconut milk and rum, and mix again just until smooth.
5. Allow mixture to rest at room temperature for one hour.
6. Heat oven to 350 degrees.
7. Fill a kettle with water and place over high heat to bring to a boil.
8. In an 81/2-by-12-inch baking dish, arrange challah slices so they overlap in two columns.
9. Pour custard evenly over top, andpress down lightly with a spatula.
10. Place dish in a large, deep pan, like aroasting pan.
11. Carefully pour in boiling water so that it comes about halfway
12. up the sides of baking dish.
13. Bake until custard is set but not too firm, 30 to 35 minutes.
14. Sprinkle liberally with sugar, and caramelize it with a kitchen torch or
15. by placing it under a broiler for 2 to 3 minutes.
16. Serve, scooping out individual portions.
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