TROPICAL TASTE - Coconut Creme Brulee

As many of you know, I have been away from home for several months (3 months as of June 7th) when I thought I would be gone for only 3 weeks!

During this time, I have tried to find either tropical food and fruits or make our own wherever we might be.  We did find a Cuban restaurant in the Raleigh-Durham, NC area, (about an hour and half from where we are staying at my brother's house) but I forgot to take my camera to take photos of our scrumptious meal!!! 

A few days ago, at my brother's house in NC, we decided to make a coconut creme brulee as my brother had some coconut shells they had been saving for a long time.  I checked the internet and found several recipes.  The one I settled on was found at Cooks.com.   I added a couple of vanilla drops for good measure.  We loved it with the vanilla!

The photo was taken at Mark's Coconut Grill in Hilo several months ago.  They serve their coconut creme brulee with a 'side' of coconut ice cream!!!

Coconut Creme Brulee

8 ounces heavy cream
8 ounces coconut milk
8 egg yolks
2 1/2 ounces sugar
1 teaspoon coconut rum

Preheat oven to 325o F.

Combine the cream and milk in a saucepan and bring to a boil but don't let it scorch.

Combine egg yolks, sugar, and coconut rum in a separate small bowl.

When the milk mixture has come to a boil, remove from heat. Don't let it sit too long or 'skin' will develop.  Stir a small amount of the milk mixture (about 2-3 tablespoons) into the eggs yolks, whisking vigorously.

Slowly add the remaining egg yolks back into the hot milk mixture, whisking continuously. Pour into individual ramekins, serving dishes or custard cups.

Cook in Bain Marie by placing on a deep baking sheet filled with hot water in center rack of oven.

Bake 15-20 minutes or until center is nearly set.

Remove from oven to a heat-proof surface. Sprinkle heavily with a layer of coarsely granulated sugar. Using a small torch, apply heat directly to surface of custard until a browned sugar layer forms.   This step may also be performed directly under the flames of a gas broiler, but the results may not be as satisfying or as pretty.

		Sonia Martinez, Gather Food Correspondent
	Sonia's column, 'Tropical Taste' is a regular twice-monthly feature of Gather Essentials: Food. Sonia is a cookbook author and freelance food writer for several publications in Hawaii, and is also a Hawaii Island Journal restaurant reviewer in partnership with her son Anthony Mathis.  She lives in a beautiful rural rainforest area on the Big Island of Hawaii. You can keep up with Sonia's adventures and ongoing love affair with Hawaii by joining her network, or visiting her food & garden blog at Sonia Tastes Hawaii.