COCONUT CREME BRULEE

COCONUT CREME BRULEE

Serves: 4
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Chill Time: 6 hours 30 minutes
Ready In: 8 hours
Accommodates: PHASE 1


This creme brûlée is way past yum. I admit, I’m definitely a sucker for cream desserts, but this wholesome creamy concoction is perfect in my book. The coconut sugar does not become glassy in the same way that white sugar does but it does not lack for flavor and still adds a slight crunch atop the rest of the creamy deliciousness.

INGREDIENTS
DIRECTIONS
  1. Preheat your oven to 325 degrees. Place four ramekins in a roasting pan and set aside.
  2. In a small pot over medium-high heat, bring the coconut milk and honey barely to boil. Remove from heat. 
  3. Meanwhile, in a medium sized bowl whisk the egg yolks and vanilla together. Very slowly add the hot milk and honey to the egg mixture whisking constantly. It is important to add the hot mixture slowly to temper the eggs and avoid scrambling them.
  4. Once combined, divide the mixture amongst the four ramekins which are sitting inside of the roasting pan. Place the roasting pan in the preheated oven and fill the bottom of the pan with 2 inches of hot water. 
  5. Bake for 1 hour or until custard is set around the outside. Once done allow them to cool for about 30 minutes. Cover each individual ramekin and chill in the refrigerator for 6 hours. 
  6. Once chilled, sprinkle coconut sugar on the top of the custard. Pass a torch along the sugar until it has turned golden and becomes slightly melted. Garnish with fresh fruit if desired.

*I generally get coconut cream by refrigerating 1 can of coconut milk and removing the solidified cream at the top.
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