Rum And Coconut Crème Brûlée

Rum And Coconut Crème Brûlée
Photo by Oxmoor House


  • 1 (12-ounce) package soft silken-style tofu (such as Mori-Nu), drained
  • 1/8 teaspoon salt
  • 2 teaspoons coconut extract
  • 2 tablespoons rum
  • 1 tablespoon brown sugar
  • 4 teaspoons flaked sweetened coconut
  • ½ cup coconut milk
  • + 3 more ingredients
    • 2 tablespoons cornstarch
    • 1 tablespoon sugar
    • ½ cup maple syrup

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 in...

View full recipe at My Recipes


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