Coconut-Banana Creme Brulee (The Beaufort Inn)

Coconut-Banana Creme Brulee (The Beaufort Inn)
Give a creme brulee a tropical makeover by adding coconut and rum to the custards and adding bananas to the broiled sugar topping.
Makes 8
Prep 20 m
Chill 60 m
Bake 40 - 50 m
Broil 1 - 2 m



  1. 1 of 8 Heat oven to 300 degrees F. Butter eight 4-ounce broiler-proof souffle dishes.
  2. 2 of 8 Heat heavy cream, cream of coconut, nutmeg and salt in saucepan until small bubbles appear around edge of pan.
  3. 3 of 8 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. 4 of 8 Slowly add hot cream mixture to egg mixture, stirring to combine. Divide into dishes, 1/4 cup each.
  5. 5 of 8 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. 6 of 8 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. 7 of 8 To serve, heat broiler.
  8. 8 of 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 for Coconut-Banana Creme Brulee (The Beaufort Inn)
Servings Per Recipe: 8
Per Serving: 1 g fiber, 212 mg sodium, 378 kcal cal., 6 g pro., 21 g carb., 30 g Fat, total, 274 mg chol., 20 g sat. fat