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Rum And Coconut Crème Brûlée

Oxmoor House JANUARY 2001

  • Yield: 4 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 267
  • Fat: 9g
  • Saturated fat: 6g
  • Protein: 5g
  • Carbohydrate: 43g
  • Cholesterol: 0mg
  • Iron: 2.3mg
  • Sodium: 88mg
  • Calories from fat: 30%
  • Fiber: 0.2g
  • Calcium: 54mg

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Rum And Coconut Crème Brûlée Recipe