Rum And Coconut Crème Brûlée

Ingredients

• 1 tablespoon brown sugar 
• 2 teaspoons coconut extract 
• 0.5 cup coconut milk 
• 2 tablespoons cornstarch 
• 0.5 cup maple syrup 
• 2 tablespoons rum 
• 0.1 teaspoon salt 
• 1 tablespoon sugar 
• 4 teaspoons coconut or sweetened flaked
• 12 ounce spicy tofu silken-style soft drained (such as Mori-Nu)

Equipment

• food processor
• bowl
• baking sheet
• oven
• knife
• wire rack
• ramekin
• baking pan

Directions

1. Preheat oven to 32
2. Place first 7 ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally.
3. Spoon mixture evenly into 4 (4-ounce) ramekins or custard cups.
4. Place ramekins in an 8-inch square baking dish; add hot water to baking dish to a depth of 1 inch. Cover and bake at 325 for 40 minutes or until a knife inserted near center comes out clean.
5. Remove cups from baking dish; let cool on a wire rack. Cover and chill at least 2 hours.
6. Combine sugar, brown sugar, and coconut; sprinkle evenly over each serving.
7. Place ramekins on a baking sheet; broil 2 minutes or until sugars melt and coconut is lightly browned.