Rum And Coconut Crème Brûlée

Recipe from

Oxmoor House

Nutritional 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


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


Preheat oven to 325°.

Place first 7 ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally.

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.

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,

Oxmoor House

January 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note