Coconut Creme Brulee

Directions

1. 1
   Preheat oven to 350°F
2. 2
   Place six 3/4-cup custard cups or ramekins in large roasting pan.
3. 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. 4
   Whisk a small amount into yolk mixture to temper.
5. 5
   Whisk egg mixture and vanilla into the cream.
6. 6
   Pour custard into cups, dividing equally.
7. 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. 8
   Remove from water. Cool; chill overnight.
9. 9
   Next Day:
10. 10
    Preheat broiler.
11. 11
    Arrange custard cups on baking sheet.
12. 12
    Sprinkle 1 teaspoon sugar evenly over each.
13. 13
    Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes.
14. 14
    Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.).