Rum And Coconut Crème Brûlee |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 (12-ounce) package soft silken-style tofu (such as mori-nu), drained |
1/2 cup coconut milk |
1/2 cup maple syrup |
2 tablespoons cornstarch |
2 tablespoons rum |
2 teaspoons coconut extract |
1/8 teaspoon salt |
1 tablespoon sugar |
1 tablespoon brown sugar |
4 teaspoons flaked sweetened coconut |
Directions:
1. Preheat oven to 325°.
2. Place first 7 ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally.
3. Spoon mixture evenly into 4 (4-ounce) ramekins or custard cups. Place ramekins in an 8-inch square baking dish; add hot water to baking dish to a depth of 1 inch. Cover and bake at 325° for 40 minutes or until a knife inserted near center comes out clean. Remove cups from baking dish; let cool on a wire rack. Cover and chill at least 2 hours.
4. Combine sugar, brown sugar, and coconut; sprinkle evenly over each serving. Place ramekins on a baking sheet; broil 2 minutes or until sugars melt and coconut is lightly browned.
|
|