Memorial Day Pina Colada Creme Brulee

Pina Colada Creme Brulee

Prep: 10 min., Bake: 55 min., Cool: 45 min., Chill: 8 hrs., Broil: 7
min., Stand: 5 min.

1 (8-ounce) can crushed pineapple
1 cup whipping cream
1 cup coconut milk
8 egg yolks
1/3 cup sugar
1/4 cup coconut rum*
1 teaspoon vanilla extract 6 teaspoons sugar
1/2 cup sweetened flaked coconut, toasted

DRAIN pineapple, and pat dry with paper towels.

STIR together pineapple, whipping cream, and next 5 ingredients. Pam
mixture evenly into 6 (6-ounce or % cup) ramekins; place ramekins in a large roasting pan. Add hot water to pan to a depth of 1/2 inch.

BAKE at 300* for 50 to 55 minutes or until almost set. Cool 30 to 45
minutes in water in pan on a wire rack. Remove ramekins from pan; cover and chill at least 8 hours.

SPRINKLE 1 teaspoon sugar evenly over each custard, and place ramekins in roasting pan.

BROIL 51/2 inches from heat 7 minutes or until sugar melts. Let custard stand 5 minutes to allow sugar to harden. Sprin. kle coconut evenly over each custard. MAKES 6 servings.

NOTE: Make a second batch (rather than double the recipe) for a larger crowd. Sugar may be browned with a profes­sional culinary torch available from spe­cialty kitchen shops.

*Substitute 1 teaspoon coconut extract for coconut rum, if desired.

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