Creme brulee

I've wanted to make creme brulee for a while, but have lacked some of the implements to make it easy: ramekins and a torch.

I finally "splurged" and purchased those items.

And I've attempted 3 recipes. 2 of which turned out ok. One turned out better.

The two that turned out ok were the first two I tried. I've learned that they need to be watched in the oven and not left to overcook. I like mine a little soft/liquid in the center, so I have to keep an eye on them. If you let them go, they tend to turn cake-like.

One of the other issue with the recipes is they all say to chill them after cooking. I don't like chilled creme brulee. I like it warm, and soft.

I took a chance on the last batch and did not chill them. I also took a chance and altered the recipe the first time I made it, which is something I normally avoid like the Black Plague. I did not change it much, but I did change it.

Below is the recipe as I prepared it.

1/2 cup plus 6 teaspoons sugar
6 large egg yolks
1 large egg
2 cups whipping cream
2/3 cup unsweetened canned coconut milk*
2/3 cup flaked sweetened coconut
1/3 cup Rum

Preheat oven to 350°F. Place four 8-oz ramekins in large roasting pan. Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine cream, coconut milk and coconut in heavy medium saucepan. Bring to boil. Whisk into yolk mixture, slowly, a little bit at a time. Pour custard into cups, dividing equally.

Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 27 minutes. Remove from water. Cool.

Arrange custard cups in a square baking pan. Sprinkle 1 teaspoon sugar evenly over each. Tilt the pan slightly, to make reaching each ramekin easier. Using a torch, heat the sugar until it browns and start to liquify.