Coconut Creme Brûlée Coconut Creme Brûlée 8 10 minutes • 1 14-oz. can sweetened condensed milk • 8 oz. The Perfect Purée Coconut, thawed • 1/3 cup evaporated milk • 1 8-oz. package cream cheese, softened and cut up • 5 extra large eggs • 1/3 cup packed brown sugar • shredded coconut Method: 1. Preheat oven to 350°. In food processor bowl combine sweetened condensed milk,Coconut puree, evaporated milk and cream cheese. Cover and process until blended. Add eggs; process until well combined. 2. Pour into 8- 5 oz. souffle dishes or custard cups. Bake custards in a bain marie (hot water bath) for 25 to 30 minutes, or until set. Cool custards; chill, covered, until serving time. 3. To serve custards, preheat broiler. Sprinkle brown sugar and coconut over custards. Broil just until sugar is melted and coconut is toasted. Serve immediately. Serving Suggestion: Serve individual custards on a plate surrounded by fresh berries or other fresh fruit, sprinkled lightly with powdered sugar.