Ingredients: |
Ingredients: 1 cup Sweetened Flaked Coconut, divided
¾ cup Granulated Sugar
7 Large Egg Yolks
1¾ cups Heavy Whipping Cream
1 14 oz. can Unsweetened Coconut Milk, not Lite
2 tbsp. Malibu Rum, or Other Coconut-Flavored Rum (may substitute 1 tbsp. Coconut flavoring)
½ tsp. Salt
8 tsp. Turbinado (also called Raw or Demerara Sugar)
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Directions: |
Directions:1. Preheat oven to 300ºF
2. Spread ½ cup flaked coconut on rimmed baking sheet. Bake until light golden, stirring once, for 10-12 minutes
3. Whisk ¾ cup sugar and egg yolks in medium bowl to blend
4. Mix cream, coconut milk, toasted coconut, and remaining ½ cup sweetened flaked coconut in heavy large saucepan. Bring just to simmer over medium-high heat, whisking occasionally
5. Steep coconut in cream mixture for 30 minutes. Reheat cream mixture just to simmer
6. Gradually whisk hot cream mixture into yolk mixture. Stir in rum and salt. Strain custard through fine strainer into medium pitcher, pressing on solids
7. Divide among eight ½-cup - ¾-cup ramekins, Crème Brûlée dishes, or custard cups
8. Line a deep sheet pan or roasting pan with a dish towel. Place ramekins in the pan. Fill pan with enough hot water to come halfway up sides of ramekins. Bake custards until edges are set but centers move slightly when dishes are shaken, 35-40 minutes. (Custard should read 175-180º on an instant read thermometer. Begin checking at 25 minutes. Over 180º, custards will curdle, so watch carefully.) Remove custards from oven and remove from water. Chill custards uncovered until cold, then cover and chill overnight.
9. Sprinkle 1 tsp. turbinado over each custard. Using kitchen torch, heat sugar until melted and deep amber. (Alternatively, preheat broiler. Place ramekins on rimmed baking sheet and broil until sugar melts and turns deep amber, 1-2 minutes.) Chill until sugar hardens, about 15 minutes or up to 1 hour |
Personal
Notes: |
Personal
Notes: If I am going to indulge in dessert, I want the dessert to be worthy of the extra effort it will take to work off those calories. This creamy coconut custard measures up to the challenge, and a crème brûlée of any kind happens to be my favorite dessert choice
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