Coconut Creme Brulee

• 1/2 cup plus 6 teaspoons sugar
• 6 large egg yolks
• 1 large egg
• 2 cups whipping cream
• 2/3 cup coconut milk (canned unsweetened)
• 2/3 cup sweetened flaked coconut
• 1 teaspoon vanilla

1. Preheat oven to 350u0b0F
2. Place six 3/4-cup custard cups or ramekins in large roasting pan.
3. Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine cream, coconut milk and coconut in heavy medium saucepan. Bring to boil.
4. Whisk a small amount into yolk mixture to temper.
5. Whisk egg mixture and vanilla into the cream.
6. Pour custard into cups, dividing equally.
7. Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes.
8. Remove from water. Cool; chill overnight.
9. Next Day:
10. Preheat broiler.
11. Arrange custard cups on baking sheet.
12. Sprinkle 1 teaspoon sugar evenly over each.
13. Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes.
14. Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.).

sugar, egg yolks, egg, whipping cream, coconut milk, coconut, vanilla

Taken from www.food.com/recipe/coconut-creme-brulee-400492 (may not work)