Give a crème brulée a tropical makeover by adding coconut and rum to the custards and adding bananas to the broiled sugar topping.




  • Heat oven to 300°F. Butter eight 4-ounce broiler-proof soufflé dishes.

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

  • 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.

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

  • Place soufflé 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 soufflé dishes.

  • Bake in 300°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.

  • To serve, heat broiler.

  • 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 soufflé dishes so tops of custards are 1 inch from heat.

Nutrition Facts

378 calories; 30 g total fat; 274 mg cholesterol; 212 mg sodium. 21 g carbohydrates; 6 g protein;