This recipe is adapted from the basic Creme Brulee and Pots de Creme recipes from Joy of Cooking, to use up the egg yolks and cream of coconut remaining after baking a Coconut Layer Cake from Cook's Country. The servings may seem small, but this dessert is very rich, sweet, and coconutty, so a little goes a long way. If you decide to make them larger, you'll need to adjust the cooking time up 5-10 minutes. Keep an eye on them, they can overbake very quickly. If you're afraid you have baked them too long and want to speed up the cool-down, place the ramekins in an ice water bath carefully to cool. You want to make these early in the day, or the day before you need them, as they need 8 hours to chill.

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