Coconut Milk Dairy-free Creme Brulee
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Ingredients
  • 5 egg yolks
  • ½ cup unrefined cane sugar plus 1 tbsp for each ramekin
  • 1 can full fat coconut milk
  • 2 vanilla beans
Instructions
  1. To start, begin heating about 6 cups of water in a tea kettle. You'll need this hot water when we go to bake the creme brulee.
  2. Turn the oven to 325.
  3. In a small saucepan heat the coconut milk on low.
  4. While that's warming up, use a mixer to whip together the egg yolks and sugar until the yolks are light in color.
  5. Slice the vanilla beans lengthwise and scrape out the vanilla bean pulp.
  6. Whisk the pulp into the coconut milk.
  7. When the coconut milk begins to simmer, remove the pan from the heat and slowly pour a small amount into the egg yolk mixture as you stir. This will help temper the eggs.
  8. Allow that to sit for just a short minute, then add the rest of the coconut milk and stir until well combined.
  9. Place 5-6 ramekins in a shallow baking dish and fill each with the coconut mixture.
  10. From the tea kettle, pour the hot water into the baking dish so that the water comes roughly to halfway up the ramekins.
  11. Very gently place the baking dish into the oven and bake for 30-35 minutes or until the custard is has set but still wiggles a bit. Let cool.
  12. When the ramekins have cooled to the point you can handle them, sprinkle a tablespoon of sugar over the top of each dish and use your butane torch to heat the sugar until brown and crisp.
  13. Of course we want to sneak in healthy produce wherever we can, so top it off with a dash of your favorite berries that you just picked up at the farmer's market. :)
Recipe by at https://fooduciary.com/coconut-milk-dairy-free-creme-brulee/