I’m a coconut girl from way back. As a child, my favorite birthday cakes were tall coconut layer cakes with creamy frosting. I love a good coconut custard pie, and I’m so addicted, I eat toasted coconut from the baking sheet. This creamy brulee is just about perfect, with its silken custard and coconut topping.

SERVES 6

INGREDIENTS

• 2 cups heavy cream
• 1/1 cup granulated sugar
• 5 egg yolks
• 2 teaspoons vanilla bean paste or vanilla extract
• 1/1 cups sweetened shredded coconut
• 2 cups water
• 1/2 cup demerara or coarse sugar

INSTRUCTIONS

1. In a small saucepan, heat the cream and granulated sugar over medium-high heat until the sugar dissolves. Set aside to cool slightly.
2. In a mixing bowl, whisk together the egg yolks and vanilla.
3. In a slow stream, pour the cream mixture into the egg yolks, whisking until blended.
4. Put 3 tablespoons of coconut in the bottom of each of six 4-ounce ramekins.
5. Strain the egg and cream mixture into a large measuring cup and pour into the ramekins.
6. Cover the ramekins tightly with aluminum foil.
7. Pour the water into the pressure cooker.
8. Arrange the trivet and steamer basket in the bottom of the pressure cooker.
9. Stack the ramekins in the steamer basket.
10. Lock the lid of the pressure cooker in place and cook at high pressure for 10 minutes.
11. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
12. Let the custards cool for about 10 minutes.
13. Remove the custards from the pressure cooker and take off the aluminum foil.
14. Blot any accumulated moisture from the top of the custards and cool completely.
15. Refrigerate the custards for at least 4 hours or up to 24 hours.
16. When ready to serve, sprinkle each custard with some of the demerara sugar.
17. Holding a kitchen torch 10 inches from the custards, melt and caramelize the sugar for about 3 minutes. Alternatively, preheat the broiler, arrange the custards on a baking sheet, and broil 4 inches away from the heat until the sugar begins to caramelize, about 3 minutes.
18. Serve the creme brulees immediately.