Cooking time: 7 minutes Chilling time: 4 hoursFor coconut lovers, this rich treat is the real deal for a once-in-awhile indulgence on the maintenance phase of your weight-loss program. The luscious coconut milk mimics the thick cream that would be used in a traditional crème brûlée.
Preparation time: 8 minutes Cooking time: 7 minutes Chilling time: 4 hours
1⁄3 cup confectioners’ sugar
¼ cup cornstarch
2½ cups canned light coconut milk
3 eggs, beaten
Dash of salt
1½ teaspoons coconut extract
2 tablespoons brown sugar
1. Coat the insides of six ½-cup heatproof custard cups or ramekins with vegetable oil spray. Place them on a tray and set aside.
2. In a wide saucepan, combine the confectioners’ sugar and cornstarch. While whisking constantly, gradually add the coconut milk until the mixture is smooth. Pass through a fine sieve set over a bowl or large measuring cup. With a spatula, press any lumps of cornstarch or sugar through the sieve. Return the milk mixture to the pan.
3. Add the eggs and salt. Whisk until smooth. Set over medium heat. Cook, whisking constantly, for 4 to 5 minutes, or until the mixture bubbles and thickens.
4. Remove the saucepan from the heat, continuing to whisk rapidly to cool down the mixture. Stir in the extract. Transfer the custard to the reserved dishes. With the back of a small spoon, smooth the tops to flatten. Cover with plastic and refrigerate for at least 4 hours, or until cold.
5. To serve the custards, preheat the broiler. Sprinkle the brown sugar evenly over the tops of the custards. Broil 6" from the heat source for 1 to 2 minutes, or until the sugar is caramelized. Watch carefully so the sugar doesn’t burn.
MAKES 6 SERVINGS
Per serving: 159 calories, 20 g carbohydrate, 4 g protein, 2.5 g fat, 0.5 g saturated fat, 106 mg cholesterol, 86 mg sodium, 0 g fiber
Carbohydrate Choices: 1
Dietary Exchanges: 1 starch, ½ meat
NOTES: Be sure to purchase unsweetened coconut milk, not sweetened canned cream of coconut, for this recipe.
The custard must bubble vigorously to thicken. The cornstarch prevents the eggs from curdling.