Frank's Recipes! Coconut Creme Brulee

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Coconut Creme Brulee

3 1/2 cups coconut milk
7 tablespoon granulated sugar
1/4 tsp salt
8 egg yolks
8 fresh water chestnuts, peeled, chopped, and drained
1 tsp vanilla extract
1/3 cup palm sugar (or brown sugar)

Pour the coconut milk into a saucepan placed over simmering water or into the top of a double boiler. Stir in the granulated sugar and the salt. Continue to stir until the milk is piping hot and the sugar has dissolved. Stir the egg yolks until well blended, and slowly pour the hot coconut mixture over them, continuing to stir vigorously. Stir in the water chestnuts and the vanilla. Pour the mixture into a 6 cup souffle dish and steam in a covered pot or steamer over boiling water for 30 to 40 minutes. (The center may still be a little runny.) Refrigerate for at least three hours. When you are ready to serve the custard, preheat your broiler and spread the palm sugar as best you can over the top of the custard. Place the custard directly under the broiler and cook until the sugar is caramelized, 30 seconds to 2 minutes. Serve at once.