Lemon Basil Coconut Creme Brulee

1 can coconut milk
2 strips lemon rind, no pithe
4 or so fresh basil leaves

Bring the coconut milk up to a simmer in a medium sized saucepan. Add the lemon rind and basil leaves. Remove from heat and let steep for 5 minutes while you...

Seperate 6 eggs, putting the yolks into a mixing bowl.

Add 1 and 1/4 cups of cream
and
1/2 to 3/4 cup of sugar (more or less depending on how sweet you like things)

Beat the eggs yolks, cream, and sugar together until smooth and most of the sugar has dissolved.

Remove the lemon rind and basil leaves from the coconut milk.

Slowly add the egg yolk mixture to the coconut milk stirring constantly.

Pour in ramekins (4 large, or 8 small)

Place ramekins in a roasting pan and fill the pan to halfway up the ramekins with recently boiled water.

Bake in a 350 over for 35 - 55 minutes, until custard sets. (depends on size of ramekins)

Allow to cool, refridgerate for a couple of hours.

Sprinkle custards with an even layer of white sugar. Brown sugar with a small blow torch or under the broiler. (the blow torch is more fun!)

Allow to rest briefly, until the sugar hardens.