Coconut Creme Brûlée

As promised, a recipe to use some of the egg yolks.  Don't let the name scare you - these are just baked custards.  They key is to temper the hot liquid into the eggs slowly so they don't get cooked by the liquid.  You will prep 6 ramekins, but you may only  need 5 (as pictured).  If this happens, take the coconut from the last ramekin and sprinkle over the others.

2 Cups Heavy Cream

1/3 Cup White Sugar

6 Egg Yolks

1 Tsp Vanilla Extract

1/4 Cup Cream of Coconut

6 Tbl Shredded Coconut

Heat oven to 300 degrees.  Place 6 ramekins into a cake pan.  Sprinkle 1 tablespoon coconut into the bottom of each ramekin.  Set aside.

Stir together cream and sugar in a saucepan over medium heat.

  Heat until very hot, stirring until the sugar is dissolved.  While heating, whisk together egg yolks, vanilla and cream of coconut until well combined.

When cream mixture is hot, use a small ladle (like a gravy ladle), ladle small amounts of the hot mixture into the egg mixture.  At least 1/3 of the hot mixture should be incorporated before pouring from the pan directly.

Pour custard into the ramekins.

Add boiling water around the ramekins until half way up the sides of the ramekins.  Gently place into the heated oven and bake until set, 55 to 60 minutes.

When done, cool then refrigerate until cold.  When ready to serve, sprinkle with about 2 tsp sugar.  Gently shake to coat the entire surface then use a small hand torch to melt the sugar.  Serve immediately.