I am in love with this recipe! Créme Brûlée is one of my favourite desserts and being dairy-free on the elimination diet right now, I knew I couldn’t have heavy cream. The coconut cream in this recipe is a great alternative and is a lot healthier! So after some kitchen testing…voila! Coconut Crème Brûlée!
WHY YOU WILL LOVE THIS RECIPE
If you are a sucker for Crème Brûlée like I am, but don’t eat it because it has dairy, this is the solution! This Coconut Crème Brûlée has the same texture as egg brulee, and is soft a spongy! Definitely a favourite around our household!
TIPS ON HOW TO MAKE THIS RECIPE
- Vanilla extract can also be used for flavour instead of vanilla powder.
- If you cannot have regular sugar to caramelize for topping, then sprinkle a little coconut sugar to the top and enjoy! This is great as a pudding alternative as well!
- If you do not have a kitchen torch, then you can caramelize sugar by placing ramekins on the top rack of the oven for 5 mins at 500 degrees (or Broil option on oven). Make sure that you watch it the entire time, so it does not burn.
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Coconut Crème Brûlée
Servings: 4 servings
Ingredients
- 1 can of coconut milk chilled overnight in the fridge
- 1 tsp of vanilla powder
- 2/3 cup of coconut sugar
- 4 egg yolks
- 2 L of hot water
- regular sugar for topping
- Berries for topping
Instructions
- Preheat oven to 325 degrees
- Prepare ramekins by placing them into a 9×13 tray
- In a medium saucepan heat the coconut cream. The best way to get the cream out of the can is to scoop it off the top and discard the rest of the liquid.
- Stir in vanilla powder to coconut cream and let it simmer (5-10 minutes)
- Once coconut cream is simmering, take off the heat and let it cool for 10 minutes
- In the meantime, cream the egg yolk and coconut sugar together with a mixer. You want to mix this together until the mixture has taken a lighter colour
- Pour coconut cream into egg mixture and stir well to combine
- Pour mixture into 4 ramekins
- Pour hot water into the 9×13 tray so that there is water about halfway up the side of the ramekins. This will help the crème brûlée cook evenly
- Bake for 40-45 mins until the top is solid but still jiggling like pudding
- Let ramekins cool for 10 mins on the counter, then place in the fridge for for at least 3 hours
- When you’re ready to serve, remove ramekins from fridge and sprinkle 1-2 tsp of white sugar on the top of each crème brûlée. Caramelize using a kitchen torch until the sugar has crystallized and is turn brown
- Top with Berries and Mint leaves
- Serve and Enjoy!
Notes
- Vanilla extract can also be used for flavour instead of vanilla powder.
- If you cannot have regular sugar to caramelize for topping, then sprinkle a little coconut sugar to the top and enjoy! This is great as a pudding alternative as well!
- If you do not have a kitchen torch, then you can caramelize sugar by placing ramekins on the top rack of the oven for 5 mins at 500 degrees (or Broil option on oven). Make sure that you watch it the entire time, so it does not burn.
