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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A smooth creamy custard with a rich coconut flavor and a hint of coconut rum. Ingredients:
1 c coconut milk |
1 1/4 c heavy cream |
10 egg yolks |
1 c sugar |
1 t coconut rum |
1 t vanilla extract |
1/2 t salt |
1/4 c sweetened coconut |
toasted coconut for garnish |
Directions:
1. Oven at 350 degrees
2. Slowly heat cream and coconut milk in a medium saucepan till it just begins to bubble.
3. Whisk together the yolks and sugar until eggs turn a light yellow and the mixture thickens. Whisk in the vanilla, rum, and salt.
4. Slowly add the hot cream mixture while continuously whisking. Stir in the sweetened coconut.
5. Pour mixture evenly into 6 6oz ramekins. Place ramekins in a baking dish and add enough hot water to come about half way up the sides of the ramekins.
6. Bake for 35 to 40 minutes until custard is almost set. The custard will be mostly firm but still jiggle slightly in the center when tapped.
7. Remove from water bath and let cool slightly. Place in refrigerator and chill overnight.
8. Just before serving sprinkle 1 to 2 tsp of sugar over each custard. Place on cookie sheet and place in preheated broiler. Cook until sugar is a golden brown (about 3 minutes). You can also caramelize the sugar with a handheld propane or butane torch.
9. Sprinkle with toasted coconut if desired.
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