Macadamia nut creme brulee with tropical fruit - bon appe

6 servings

Ingredients

Quantity Ingredient
1½ cup Half and half
1½ cup Canned unsweetened coconut milk*
1 cup Macadamia nuts, rinsed of excess salt, toasted, coarsely chopped
10 tablespoons Plus 6 t sugar
9 larges Egg yolks
Pineapple wedges
Kiwi fruit wedges
Mango cubes

Directions

Bring first 3 ingredients to bod in heavy medium saucepan. Remove from heat. Cover and let steep 30 minutes.

Preheat oven to 350'F. Pour half and half mixture through fine strainer set over large bowl. Whisk 10 T sugar and yolks into half and half mix- ture. Pour into six ¾ cup souffle dishes. Arrange in baking pan. Add enough boiling water to pan to come halfway up sides of dishes. Bake until custards are set and move only slightly in center when shaken, about 30 minutes. Remove pan from oven. Remove custards from water; cool. Cover and chill overnight.

Preheat broiler. sprinkle each dessert with 1 t sugar. Broil until sugar caramelizes, watching closely to avoid burning, about 3 minutes.

Thread fruit on bamboo skewers. Place desserts on plates. Arrange skew- ers on sides of plates and serve.

*Available at specialty foods stores and the Asian section of supermarkets.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

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