 | Coconut Crème Brûlée8 servings 10 minutes |
| • | 8 oz. The Perfect Purée Coconut Puree, thawed |
| • | 1 14-oz. can sweetened condensed milk |
| • | 1/3 cup evaporated milk |
| • | 1 8-oz. package cream cheese, softened and cut up |
| • | 5 extra large eggs |
| • | 1/3 cup packed brown sugar |
| • | Shredded coconut |
| Method: | |
| 1. | Preheat oven to 350°F. In food processor bowl combine sweetened condensed milk, Coconut Puree, evaporated milk and cream cheese. Cover and process until blended. Add eggs. Process until well combined. |
| 2. | Pour into 8- 5 oz. soufflé dishes or custard cups. Bake custards in a bain marie (hot water bath) for 25 to 30 minutes, or until set. Cool custards. Chill covered until serving time. |
| 3. | To serve custards, preheat broiler. Sprinkle brown sugar and coconut over custards. Broil just until sugar is melted and coconut is toasted. Serve immediately. |
| Serving Suggestion: | |
| Serve individual custards on a plate surrounded by fresh berries or other fresh fruit, sprinkled lightly with powdered sugar. | |