Coconut Pots De Crme

From emeril lagassee

Combine the cream , scraped vanilla , whole vanilla bean , and coconut milk in a sauce pan over medium heat.

Bring the cream up to a boil and reduce to a simmer.

Simmer the cream for 5 minutes.

Remove from the heat and discard the vanilla bean.

In an electric mixer , beat the yolks.

Gradually pour the hot cream into the mixer.

Mix until incorporated.

Strain the liquid into a pitcher.

Fold in the fresh coconut.

Place eight pot de creme cups or ramekins in a roasting pan.

Fill the cups or ramekins to the rim with the custard.

Pour water into the roasting pan 1 / 2 way up the sides of the ramekins.

Cover the pan loosely with foil and bake @ 300 for 1 to 1 1 / 2 hours or until set.

Remove from the pan and let the custards cool completely.

Place in the refrigerator and chill for 1 hour.

Garnish with whipped cream , chocolate shavings and espresso powder.

heavy cream, vanilla bean, coco lopez, fresh coconut, egg yolks