Coco Loco Brulee

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 cups whipping cream
• 1 cup coconut milk
• 1 cup cream of coconut
• 1 vanilla bean (halved lengthwise)
• 1 cup sugar
• 10 egg yolks
• 4 coconuts

Recipe

• 1 heat oven to 325*f.
• 2 place 13x9 in. glass baking dish in shallow roasting pan.
• 3 in large heavy sauce pan, combine cream, coconut milk, cream of coconut, and vanilla bean.
• 4 bring to a boil over medium heat; remove from heat meanwhile, whisk 1/2 c.of sugar and egg yolks in large bowl until smooth.
• 5 slowly whisk in hot cream mixture.
• 6 strain through fine sieve into baking dish.
• 7 pour 1/2 in.hot water into roasting pan to create a water bath.
• 8 place roasting pan with baking dish into oven.
• 9 bake 25 to 35 minutes or until just barely set but still quivery.
• 10 do not overbake.
• 11 remove from water bath. cool to room temperature.
• 12 refrigerate until cold.
• 13 meanwhile crack coconuts in half with hammer.work over a towel.
• 14 to break a coconut into equal halves tap the shell with the claw side of a hammer along an imaginary line going around the middle.
• 15 after 10- 20 taps the shell should break in two.
• 16 reserve coconut water (milk) if desired.
• 17 just before serving, spoon custard into coconut halves.
• 18 smooth top of mixture with top of spoon.
• 19 sprinkle 1 tbs of remaining sugar in thin layer over filling in each coconut.
• 20 with blowtorch, caramelize sugar.
• 21 serve in shallow bowls.