Rum And Coconut Crème Brûlée

Rum And Coconut Crème Brûlée Recipe
Oxmoor House
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Yield:

4 servings

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

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

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection

January 2001
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