Name: Coconut-Banana Creme Brulee (The Beaufort Inn)
Prep time: 20 min
Yield: 8
Ingredients: 1 1/2 cups heavy cream; 1 cup sweetened cream of coconut; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 5 egg yolks; 3 eggs; 1/3 cup sugar; 1 tablespoon vanilla; 1 tablespoon dark rum; 1/2 cup unsweetened flake coconut; 1 banana, peeled, thinly sliced; 1 tablespoon sugar

1 of 8 Heat oven to 300 degrees F. Butter eight 4-ounce broiler-proof souffle dishes.

2 of 8 Heat heavy cream, cream of coconut, nutmeg and salt in saucepan until small bubbles appear around edge of pan.

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 of 8 Slowly add hot cream mixture to egg mixture, stirring to combine. Divide into dishes, 1/4 cup each.

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 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 of 8 To serve, heat broiler.

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.