COCONUT CREME BRULEE

4 egg yolks
1 1/2 cups heavy (whipping) cream
2 teaspoons rum (OR coconut liqueur)
2 tablespoons brown sugar plus more for top
2 tablespoons grated coconut
2 vanilla beans (OR 1/2 teaspoon vanilla extract)
FOR THE GARNISH:
Grated coconut
Toasted grated coconut
8 strawberries
Hierbabuena (mint) sprigs

Preheat oven to 275 degrees F.

In a mixing bowl, mix egg yolks, cream, rum or coconut liqueur, 2 tablespoons brown sugar and grated coconut. Slit vanilla beans and scrape the inside into the batter; or stir in vanilla extract. Mix thoroughly with a wire whisk and pour into 4 individual ramekins or ceramic molds.

Place ramekins in a baking pan with about 1 inch of water. Bake in in water bath (bain-marie style) in a preheated 275-degree F oven about 45 minutes, until custards are set. Remove ramekins from oven. Let cool in the water. Refrigerate until very cold.

Preheat oven broiler.

Remove ramekins from refrigerator; sprinkle a little brown sugar over custard, removing any excess. Place the ramekins on a baking pan and caramelize under the broiler, being very careful not to burn them.

TO SERVE:
Sprinkle grated and toasted coconut over custards. Place ramekins in center of serving plates. Garnish with 2 strawberries on one side of the ramekins and a sprig of mint over the custard.

Makes 4 servings

Recipe by Mario Pagan, chef-owner of Chayote, San Juan, Puerto Rico.
Source: Puerto Rico: Grand Cuisine of the Caribbean by Jose L. Diaz de Villegas, University of Puerto Rico Press