CREME BRULEE -- THE HEALTHY KIND!

this dairy free creme brulee recipe is made with coconut cream and it’s still delicious and surprisingly easy to make at home!!

it’s Friday which means celebrations are in order. I’m sharing this amazing creation of dairy free creme brulee with ya'll today from when I made it with my momma over thanksgiving break. It definitely took a couple batches of times and temperatures but i finally got it down now!

start by placing the coconut cream can in the fridge for about 2 hours. this helps separate the cream from the liquid (we use the cream). next, warm the coconut cream + vanilla bean together. once simmering, take off the heat for a little bit, 5 minutes, to let it cool and frim up a bit. using real vanilla bean is yes, expensive but so worth it. I can tell the different but some people cant. if thats you, use extract! next up, combine the egg/coconut sugar (i used monk fruit) mixture. stir until full combined and smooth. take off the heat.

now all you need to do is pour the crème brulee mixture into 4 ramekins. once those are all set, grab a 9 in square baking dish. place a paper towel on the bottom, then the remekins, then fill the dish with water until its half full.

why the paper towel? because it prevents the ramekins from slipping around while you move the pan in and out of the oven. also, don’t let the mixture to completely solidify in the oven! take them when there's still a jiggle to 'em. mine cooked for about 45 minutes.

once out of the oven, let the ramekins cool. next, place the ramekins in the fridge for AT LEAST 3 hours. you can always make them the night before too!

You can torch the top with sugar + chocolate it you want as well!

Happy baking, friends!

YIELDS 4

Ingredients

• 1 can of full fat coconut cream; liquid removed

• 1 vanilla bean)

• 2/3 cup of coconut sugar (monk fruit sweetener) i did a little less

• 4 egg yolks

• hot water

Instructions

• Pre-heat oven to 325 degrees F.

• In a medium saucepan, combine the coconut cream.

• Stir in the vanilla bean and heat the pan over medium until it just starts to simmer. Once simmering, take off of heat, cover, and let sit for 15 minutes.

• When the coconut cream mixture is nearly ready, cream together the egg yolks and the sugar (of choice) using your mixer of choice. Whisk until the yolks start to get lighter in color and the mixture is a bit fluffy.

• While whisking, pour the coconut cream mixture into the egg mixture and stir to combine.

• Prepare your baking tray by placing a couple paper towels into the bottom a baking tray with high sides (I used a 9 in square pan and it was perfect)

• Place four ramekins into the baking tray and pour the crème brulee mixture evenly into the four ramekins.

• Take your hot water and pour it into the tray so it fills it up HALF WAY up the side of the ramekins.

• Bake in the oven for 40-45 minutes.

• Once out of the oven, let cool enough so that you can touch the ramekins with your hands. Place in the fridge for AT LEAST 3 hours.

• torch the tops of each ramekin with sugar + chocolate

• ENJOY!!