If I’m ever at a restaurant and crème brulée is on the menu, you bet your bottom dollar that I will order it.
Since we have pretty much eliminated sugar and dairy from our diet, I had to come up with something using not those! Ha.
Well it has been done and its pretty friggin spectacular. Like crack for the paleo enthusiasts. Even my husband, who hates all things coconut liked it. A lot.
I really like the organic coconut sugar from barefoot provisions. Its delicious and cheap. #holla. Thai kitchen coconut milk is my go-to brand for all you wonder-ers.
- 2 cans coconut milk, cream from one and the whole can from another.
- 1/4 c coconut sugar
- 4 egg yolks
- 2 cups hot water, for water bath
- sprinkle of coconut sugar for bruléeing.
- OPTIONAL: ground coffee beans and strawberries
- Preheat oven to 300°.
- In a small pot, take your two cans of coconut milk. Pour 1 can into the pot and just the cream from the other can.
- Stir and once it starts to bubble remove from heat.
- Separate yolks from whites and place yolks in a bowl. Whisk in coconut sugar with the yolks. You're gonna whisk until its lighter and more airy. Also paler in color. (This took about 3 min of hand whisking)
- Slowly start adding your warm coconut milk into the eggs while whisking. You are tempering the eggs, so please pour slowly so you don't scramble the babies!
- Once mixed, pour into ramekins and place in a baking dish. Pour hot water in dish creating a water bath.
- Bake for 40-45 minutes, or until not wavy anymore. You want just a slight jiggle.
- Remove from oven and place on wire rack for an hour.
- Can be stored in the fridge covered with plastic wrap for 3 days.
- When ready to eat, sprinkle coconut sugar over top and brûlée with a torch or under the broiler until bubbly.
- Serve with a sprinkle of fresh coffee grinds and strawberry slices!
Literal drooling of the mouth!