No dairy? No problem! This coconut-based creme brulee is just as rich and decadent as the original.
Coconut cream gives it amazing texture, while coconut sugar lends molasses-like depth in color and flavor. (Since this recipe is sweetened entirely with coconut sugar, the end result will be more brown overall than a classic dairy-basic custard.)
Don’t have a kitchen torch for the characteristic crispy top? Do it the old-fashioned way! Sprinkle your desserts with sugar and place them under the broiler for a short while. Just make sure to keep a close eye to prevent scorching.
Coconut Creme Brulee
- 1 can coconut cream (liquid removed)
- 3 tsp vanilla extract
- ⅔ cup Anthony’s Goods Organic Coconut Sugar (plus 3 tbsp for torching)
- 4 egg yolks
- Hot tap water
- Drain the liquid out of the can of coconut cream and pour the cream into a saucepan. Whisk while it heats to get rid of any lumps then whisk in the vanilla extract. Bring to a simmer.
- Remove from the heat and let the mixture rest for 15 minutes.
- When the 15 minutes are almost up, cream the egg yolks and sugar using a hand mixer. Whisk until slightly fluffy.
- While continuing to whisk, add in the coconut cream mixture and combine.
- Preheat the oven to 325 F.
- Place three 6-ounce creme brulee ramekins in a baking tray and fill the tray with hot tap water, halfway up the sides of the ramekin.
- Carefully pour in the creme brulee mixture and bake in the oven for 40-45 minutes until set.
- Remove from the oven and let cool on the countertop for a few minutes. When cool enough to handle, place in the fridge for 3 hours or overnight.
- When ready to eat, sprinkle the top of each with 1 tbsp coconut sugar and torch with a culinary torch until caramelized. Let the tops cool into a crispy, crunchy layer and enjoy!
Makes: Three 6-ounce creme brulees
Prep time: 15 minutes
Total time: Minimum 3 hours, 15 minutes