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! Enjoy!
Coconut Crème Brûlée
Preheat oven to 325 degrees
Prepare ramekins by placing them into a 9x13 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 9x13 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!
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.