6 large egg yolks (room temperature)
3/4 cup of white granulated sugar
1/2 teaspoon kosher salt
1/2 cup light or dark rum
1 teaspoon coconut extract
1 cup heavy whipping cream
In a medium bowl whisk together the egg yolks, sugar, salt, and cinnamon.
In a medium heavy bottomed sauce pot, bring rum and coconut milk to a gentle simmer.
Remove from the stove and slowly begin to whisk the hot liquid into the egg yolks and sugar in a thin stream.
Once combined (tempered), return to the stove over low/medium heat and stir (scraping the bottom) with a wooden spoon continuously for 15-20 minutes or until the custard reaches 180 degrees. The mixture will slowly begin to thicken until it resembles runny pudding or thin pancake batter. Be patient
Remove from heat and pour through a fine mesh strainer into a clean bowl. (to remove any pieces of egg that may have cooked)
Stir in vanilla and coconut extract- cover with plastic wrap- leaving one edge open to allow steam to escape and chill completely.
Whip cream with a hand mixer until stiff peaks form.
Gently fold in thirds into the sabayon.
Serve over fruit and brulee with a torch just slightly.
Sabayon may be served without brulee as a dip for the fruit.