Pina Colada Creme Brulee

• 2 cups coconut milk
• 1 cup heavy cream
• 1 tablespoon rum
• 2 teaspoons vanilla
• 5 large egg yolks plus 2 whole eggs
• 1/4 cup brown sugar
• thin pineapple slices
• 1/4 cup granulated sugar for the top of the creme brulee
• 6 6 oz ramekins
• 1 blowtorch

1. Pre-heat oven to 350
2. In heavy bottomed saucepan over medium heat, whisk together coconut milk, cream, rum, vanilla and brown sugar
3. Heat, stirring constantly until almost simmering.
4. In separate bowl, whisk eggs together.
5. Temper eggs by slowly adding 1/3 of the warm cream mixture to the egg mixture and then add the tempered eggs back into the saucepan with the rest of the cream mixture
6. Continue to heat over medium heat, stirring continuously until mixture begins to slightly thicken, about 2 minutes. Do not allow to curdle
7. Strain custard with a fine mesh strainer.
8. Divide mixture between ramekins
9. Place ramekins in large roasting pan
10. Place pan with ramekins in preheated oven and fill pan with boiling water 3/4 of the way up the ramekins to make a water bath
11. Bake for 15 minutes and as custards begin to set, carefully place pineapple slices on top
12. Bake for another 15 minutes until the custards are set
13. Remove from heat, allow to cool and refrigerate overnight
14. The next day, add 1-2 tsp granulated sugar to the top of each ramekin
15. With a blowtorch or carefully with the broiler, caramelize the sugar until it is golden brown.

coconut milk, heavy cream, rum, vanilla, egg yolks, brown sugar, thin pineapple, sugar, ramekins, blowtorch

Taken from food52.com/recipes/15869-pina-colada-creme-brulee (may not work)