COCONUT CREME BRULEE

4 egg yolks
1 1/2 cups whipping cream
2 teaspoons rum or coconut liqueur
2 tablespoons brown sugar
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 the egg yolks, cream, rum or coconut liqueur, brown sugar and grated coconut.

Slit the 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 and bake in this water bath (bain-marie style) until the custards are set, about 45 minutes. Take the ramekins from the oven. Let cool in the water. Refrigerate until very cold.

WHEN READY TO SERVE:
Preheat the broiler in the oven.

Take ramekins from the refrigerator; sprinkle brown sugar over the custard, removing excess sugar. 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 the custards. Place the ramekins in the 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
From: Mario Pagan, chef-owner of Chayote, San Juan, Puerto Rico
Adapted from source: Puerto Rico: Grand Cuisine of the Caribbean by Jose Luis Diaz de Villegas, Jose Luis Diaz de Villegas Freyre, and Jochi Melero