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