I am not typically a dessert person at restaurants, probably because they all seem to contain gluten and dairy. I always seem to notice when creme brulee is on the menu and think twice about passing it up! It is gluten free but certainly not dairy free (heavy cream) and is the mucus really worth it? I most often decide it's not, but now I can enjoy my own version of it!
Creme Brulee means "burnt cream" and the goal is to have a nice layer of somewhat burnt caramelized sugar on top. This is easier said than done! I personally find this recipe to be so good without the extra topping, but everything's always better with sugar on top! I couldn't get the sugar to harden like they do in the restaurants by using the broiler. I did use coconut palm sugar and that should work, but maybe the answer is just to use organic cane sugar(I don't even own any!). Regardless, I am sure this will fill your sweet cravings!
Recipe: Dairy Free Coconut Creme Brulee
- Add the coconut milk and vanilla bean powder to a sauce pan over medium low heat. The heat helps to release the oil of the beans resulting in more flavor. Bring to a slight boil and remove immediately
- Whisk the yolks, sugar and extract in a bowl
- Slowly add the milk to the eggs and continue whisking. The warm milk will cook the eggs if you add too much too fast
- Whisk until all of the milk is incorporated and well combined
- Fill 4 ramekins with mixture and place on a cookie sheet with high edges
- Fill the cookie sheet with water until it comes half way up the ramekins
- Bake at 325 for 35-40 minutes, watch to make sure it doesn't brown
- Let the ramekins cool and place in the frig for a couple hours to set
- Sift sugar of choice over the tops of ramekins and place under the broiler for about 2 minutes. Watch carefully so they don't burn! You can also you a torch if you happen to have one
- Let cool and place in frig until ready to serve
*Use 1/2 tsp more vanilla extract if you are not using vanilla beans. The beans do add so much flavor
*As I mentioned above, I used coconut palm sugar on top, but regular cane sugar is probably best.
Please let us know if you are successful at caramelizing the tops!! Enjoy!
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