Coconut Creme Brulee

Heat oven to 325°F.

Place 6 6-oz ramekins into a large roasting pan.

In a small sauce pan, heat half & half just until bubbles form at the rim.

In a bowl, combine eggs, 1/3 c sugar, extract, and rum.

Slowly stir in half-and-half.

Pour into ramekins.

Place roasting pan on oven rack and pour enough hot water into the pan to come half way up the sides of the ramekins.

Bake at 325°F for 15 minutes, until custard is just set.

Transfer ramekins to wire-rack to cool for 20 mintes, then refrigerate for 2 hours or overnight (cover carefully with plastic wrap).

Line large baking sheet with foil.

In a small saucepan (NOT nonstick!, stir remaining 1/2 cup sugar and 3 tbsp water to dissolve sugar.

Bring to rolling boil (careful VERY hot!) over high heat without stirring to an amber color 5-6 minutes.

Pour onto prepared sheet, tilt to spread more easily.

Let cool till firm, about 5 minutes.

Gently tap to crack.

Pulse pieces in food processor until finely ground (makes 1/2 cup and can be stored at room temp tightly sealed, so you can make it ahead).

Bring ramekins to room temperature.

Sprinkle over the creme and serve right away, or set under hot broiler for a few seconds to caramelize.