Oatmeal Coconut Creme Brulee

• 3 large egg yolks
• 6 tablespoons packed brown sugar, divided
• 34 cup heavy cream, whipped
• 3 12 cups water
• 2 cups old fashioned oats
• 14 teaspoon salt
• 23 cup milk
• 1 tablespoon butter
• 2 tablespoons toasted shredded coconut
• 12 cup fresh raspberry

1. Beat the yolks and 3 tablespoons sugar in a heatproof bowl until pale and thick.
2. Place over saucepan of boiling water.
3. Whisk until pale and very thick, about 5 minutes.
4. Let cool; cover and refrigerate.
5. Fold in the cream, then set aside.
6. Preheat broiler.
7. Combine the water, oats and salt in medium saucepan, bring to boil.
8. Reduce heat to medium and cook, stirring occasionally, until thick, 5 minutes.
9. Stir in the milk and butter.
10. Spoon the oatmeal into 6 oven-proof shallow bowls or gratin dishes.
11. Top each with scant 1/4 cup of cream mixture.
12. Broil 3 inches from heat source 1-2 minutes, until golden.
13. Sprinkle remaining 3 tablespoons of brown sugar, coconut and berries.

egg yolks, brown sugar, heavy cream, water, oats, salt, milk, butter, coconut, fresh raspberry

Taken from www.food.com/recipe/oatmeal-coconut-creme-brulee-35048 (may not work)