FKN-Systems

Title: MACADAMIA NUT CREME BRULEE WITH TROPICAL FRUIT - Bon Appe
Categories: Bon appetit, Desserts, Salsa/sauce, Fruit
Yield: 6 servings

1 1/2 c Half and half
1 1/2 c Canned unsweetened coconut
-milk*
1 c Macadamia nuts, rinsed of
-excess salt, toasted,
-coarsely chopped
10 tb Plus 6 t sugar
9 lg Egg yolks
Pineapple wedges
Kiwi fruit wedges
Mango cubes

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 3/4 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 &