Coconut-Banana Creme Brulee (The Beaufort Inn)
Recipe from Family Circle

Give a creme brulee a tropical makeover by adding coconut and rum to the custards and adding bananas to the broiled sugar topping.


Coconut-Banana Creme Brulee (The Beaufort Inn)

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Ingredients
  • 1-1/2  cups
    heavy cream
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  • 1  cup
    sweetened cream of coconut
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  • 1/2  teaspoon
    ground nutmeg
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  • 1/2  teaspoon
    salt
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  • 5 
    egg yolks
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  • 3 
    eggs
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  • 1/3  cup
    sugar
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  • 1  tablespoon
    vanilla
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  • 1  tablespoon
    dark rum
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  • 1/2  cup
    unsweetened flake coconut
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  • 1 
    banana, peeled, thinly sliced
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  • 1  tablespoon
    sugar
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Directions
1.
Heat oven to 300 degrees F. Butter eight 4-ounce broiler-proof souffle dishes.
2.
Heat heavy cream, cream of coconut, nutmeg and salt in saucepan until small bubbles appear around edge of pan.
3.
Mix yolks, eggs, sugar, vanilla, rum and flake coconut in bowl with a fork until well blended; be careful not to incorporate a lot of air bubbles.
4.
Slowly add hot cream mixture to egg mixture, stirring to combine. Divide into dishes, 1/4 cup each.
5.
Place souffle dishes in baking pan with 2-inch-high sides; place pan on oven rack. Pour enough hot water into pan to come halfway up sides of souffle dishes.
6.
Bake in 300 degrees F oven 40 to 50 minutes, until knife inserted in centers comes out clean. Remove dishes to rack to cool. Refrigerate at least 1 hour.
7.
To serve, heat broiler.
8.
Arrange sliced bananas on top of each custard. Sprinkle each with sugar. Broil 1 inch from heat, just until sugar bubbles and browns, 1-1/2 to 2 minutes. If necessary, use inverted 13 x 9-inch metal baking pan to raise souffle dishes so tops of custards are 1 inch from heat.
Nutrition information
Calories 378, Total Fat 30 g, Saturated Fat 20 g, Cholesterol 274 mg, Sodium 212 mg, Carbohydrate 21 g, Fiber 1 g, Protein 6 g. Percent Daily Values are based on a 2,000 calorie diet
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