Toasted-Coconut "Verrines"

Via Dorie Greenspan: Baking from my Home to Yours - adapted by Isabelle

For the Custard:

500 ml (2 cups) milk

100 g (1/2 cup) sugar

4 large egg yolks

g (1/3 cup) cornstarch

2,5 ml (1/2 teaspoon) salt

30 ml (2 tabespoons) dark rum

10 ml (2 teaspoons) vanilla extract

45 g (3 1/2 tablespoons) cold unsalted butter, cut into small pieces

100 g (1 cup) shredded sweetened coconut, toasted

For the Crumble:

125 g (1/2 cup) butter, melted

100 g (3/4 cup) brown sugar

90 g (3/4 cup) all-purpose flour

60 g (3/4 cup) old fashioned (rolled) oats

1 ml (1/4 teaspoon) salt

For the Topping:

250 ml (1 cup) cold heavy cream

g (3 tablespoons) powdered sugar, sifted

15 ml (1 tablespoon) dark rum

5 ml (1 teaspoon) vanilla extract

For the Custard:

Bring milk to a boil.

In a large saucepan, whisk together sugar, yolks, cornstarch and salt until well blended.

Whisk in 1/4 cup of hot milk to temper the yolks, then whisk in the rest of the milk.

Continue whisking over medium heat and bring to a boil.

Whisk an additional 1 or 2 minutes then remove from heat.

Whisk in rum and vanilla and let sit for 5 minutes.

Then whisk in the butter, stirring until custard is smooth.

Stir in the toasted coconut.

Transfer to a container, cover the surface of the custard with plastic wrap and refrigerate until cold.

For the Crumble:

Preheat oven to 350°F(180°C).

Whisk together the flour, old-fashioned oats, brown sugar, baking powder and salt.

Pour the melted butter and stir to incorporate the butter.

Place the crumble on a baking sheet.

Bake for 25 to 30 minutes, or until the topping is golden brown.

Transfer the baking pan to a rack and cool for about 1 hour.

Serve with the coconut custard.

For the topping:

With a stand mixture with whisk attachment or a hand mixer to whip the cream to medium peaks.

Add the powdered sugar and beat to firm peaks.

Whip in rum and vanilla.

Spoon the whipped cream over the verrines.

Bon Appétit!