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!