Coconut-Banana Creme Brulee (The Beaufort Inn)

Give a creme brulee a tropical makeover by adding coconut and rum to the custards and adding bananas to the broiled sugar topping.

Coconut-Banana Creme Brulee (The Beaufort Inn)
Servings: 8 Prep 20 mins Chill 1 hr Bake 300°F 40 mins to 50 mins Broil 1 min to 2 mins


  • 1 1/2 cups heavy cream
  • 1 cup sweetened cream of coconut
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 5 egg yolks
  • 3 eggs
  • 1/3 cup sugar
  • 1 tablespoon vanilla
  • 1 tablespoon dark rum
  • 1/2 cup unsweetened flake coconut
  • 1 banana, peeled, thinly sliced
  • 1 tablespoon sugar

Make It

1. Heat oven to 300 degrees F. Butter eight 4-ounce broiler-proof souffle dishes.

2. Heat heavy cream, cream of coconut, nutmeg and salt in saucepan until small bubbles appear around edge of pan.

3. Mix yolks, eggs, sugar, vanilla, rum and flake coconut in bowl with a fork until well blended; be careful not to incorporate a lot of air bubbles.

4. Slowly add hot cream mixture to egg mixture, stirring to combine. Divide into dishes, 1/4 cup each.

5. Place souffle dishes in baking pan with 2-inch-high sides; place pan on oven rack. Pour enough hot water into pan to come halfway up sides of souffle dishes.

6. Bake in 300 degrees F oven 40 to 50 minutes, until knife inserted in centers comes out clean. Remove dishes to rack to cool. Refrigerate at least 1 hour.

7. To serve, heat broiler.

8. Arrange sliced bananas on top of each custard. Sprinkle each with sugar. Broil 1 inch from heat, just until sugar bubbles and browns, 1-1/2 to 2 minutes. If necessary, use inverted 13 x 9-inch metal baking pan to raise souffle dishes so tops of custards are 1 inch from heat.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 378, Fat, total (g): 30, chol. (mg): 274, sat. fat (g): 20, carb. (g): 21, fiber (g): 1, pro. (g): 6, sodium (mg): 212, Percent Daily Values are based on a 2,000 calorie diet.