Lilikoi and Coconut Crème San Brûlée (makes 4 ramekins)

I discovered that I could steam the crème san brûlée over the stove top when I was on Maui since I did not have direct access to an oven.  They turned out better than expected.  My first attempt was using an old electric wok with a flat bottom.  I put the heat proof ramekins in the wok and poured water in the pan, covering up to 3/4 of the ramekins. For the regular wok I put my ramekins on a bamboo steamer, added water almost touching the bottom of my bamboo steamer and steamed over medium heat for 30 minutes. Once done if the top of the creme looks lumpy, then take the back of a spoon and gently smooth it out. After the ramekins have cooled wrap each ramekin with plastic and chill them in the refrigerator.  

Ingredients:

1 C heavy cream or whipping cream
1/2 C coconut milk
3 T Lilikoi Syrup
3 T white sugar
4 large egg yolks
2 t coconut milk*, garnish (please see note on bottom)
2 t sugar and 2 t lilikoi syrup mixture, garnish

Method:

1) In a medium size bowl, whisk egg yolks, white sugar and lilikoi syrup until just mixed, set (egg-lilikoi-sugar) aside.
2) Heat a small pan over medium high heat, add cream and coconut milk, turn heat down to a low simmer, stir frequently for 4-5 minutes.
3) Temper the cooked cream into the egg-lilikoi-sugar bowl, one ladle at a time.
4) Set the bamboo steamer in a wok, add 3 cups of water in the wok almost touching the bamboo steamer, place the ramekins on top of the bamboo steamer, and turn heat to high.
5) Pour the tempered mixture into the ramekins.
6) Once the water boils turn heat down to medium, cover and steam the ramekins for 30 minutes.
7) Uncover the wok and let cool completely.
8) Wrap each ramekin with plastic and chill in refrigerator at least 4-6 hours or overnight.
9) Once chilled you can drizzle the coconut milk and sweetened lilikoi syrup on top as a garnish.

using a wok to steam the creme

drizzle sweetened lilikoi syrup
and coconut milk for garnish

*I find that these can be eaten immediately after steaming while they are still warm.  They are good served either cold or warm.  When they are warm without the burnt sugar on top they tasted similar to a custard.  If you are not interested in eating a lot of sweets then this is a perfect dessert.  Adjust the sugar in the ingredients to your preference.
*For the coconut drizzle you can mix 3 T of coconut milk with a small pinch of cornstarch, and heat it to thicken the sauce.