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Coconut Creme Brulee

3 1/2 cups coconut milk
7 Tbsp granulated sugar
1/4 tsp salt
8 egg yolks
8 fresh water chestnuts, peeled, chopped, and drained
1 tsp vanilla extract
1/3 cup palm sugar (or brown sugar)

Pour the coconut milk into a saucepan placed over simmering water
or into the top of a double boiler. Stir in the granulated sugar
and the salt. Continue to stir until the milk is piping hot and
the sugar has dissolved. Stir the egg yolks until well blended,
and slowly pour the hot coconut mixture over them, continuing to
stir vigorously. Stir in the water chestnuts and the vanilla. Pour
the mixture into a 6 cup souffle dish and steam in a covered pot
or steamer over boiling water for 30 to 40 minutes. (The center
may still be a little runny.) Refrigerate for at least three hours.
When you are ready to serve the custard, preheat your broiler and
spread the palm sugar as best you can over the top of the custard.
Place the custard directly under the broiler and cook until the
sugar is caramelized, 30 seconds to 2 minutes. Serve at once.

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