Coconut Crème Brûlée

8 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
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.