Coconut crème brûlée with rum marinaded golden raisins
Place 200g sugar, the eggs and coconut rum in a bowl and whisk until well incorporated. Add the coconut milk and cream and mix gently, trying not to make any foam.
Strain and place in 4 ovenproof ramekins and bake at 120C for 25-30 minutes in a water bath. Refrigerate for at least 3-4 hours before serving.
Meanwhile place the 100g sugar, dark rum and 50ml water in a pan and gently melt the sugar. Remove from the heat and add the raisins.
Sprinkle some caster sugar on the surface of the brûlée and grill on very hot for 30-45 seconds until golden in colour.