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Rum And Coconut Crème Brûlée

Oxmoor House
Yield 4 servings

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

Nutrition Information

  • calories 267
  • fat 9 g
  • satfat 6 g
  • protein 5 g
  • carbohydrate 43 g
  • cholesterol 0 mg
  • iron 2.3 mg
  • sodium 88 mg
  • caloriesfromfat 30 %
  • fiber 0.2 g
  • calcium 54 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection