Coconut Creme Brulee

From family circle and extra, super, yummy great. cooling time is not included.

Heat oven to 325f.

Place 6 6-oz ramekins into a large roasting pan.

In a small sauce pan , heat half & half just until bubbles form at the rim.

In a bowl , combine eggs , 1 / 3 c sugar , extract , and rum.

Slowly stir in half-and-half.

Pour into ramekins.

Place roasting pan on oven rack and pour enough hot water into the pan to come half way up the sides of the ramekins.

Bake at 325f for 15 minutes , until custard is just set.

Transfer ramekins to wire-rack to cool for 20 mintes , then refrigerate for 2 hours or overnight.

Line large baking sheet with foil.

In a small saucepan (not nonstick ! , stir remaining 1 / 2 cup sugar and 3 tbsp water to dissolve sugar.

Bring to rolling boil over high heat without stirring to an amber color 5-6 minutes.

Pour onto prepared sheet , tilt to spread more easily.

Let cool till firm , about 5 minutes.

Gently tap to crack.

Pulse pieces in food processor until finely ground.

Bring ramekins to room temperature.

Sprinkle over the creme a.

half-and-half cream, eggs, sugar, coconut extract, light rum, water