Crème Brûlée is a decadent and delicious desert, but typically not a paleo friendly option.
We replaced the heavy creme with coconut cream (or you can use coconut milk) and substituted coconut sugar in lieu of white sugar, making this version dairy-free, paleo and keto friendly.
This is so surprisingly easy to make. Enjoy!
- 5 large egg yolks (pasture raised, organic)
- ¼ cup coconut sugar
- ½ tsp vanilla extract
- Zest of 1 lemon
- 1 ¾ cup full fat coconut milk or coconut cream
- 1 pinch sea or pink salt
- 4 tsp coconut sugar, for topping
Preheat oven to 325F. Bring a large pot of water to a boil.
In a large bowl, whisk together egg yolks with coconut sugar, vanilla, and lemon zest. In a small saucepan, bring coconut milk and salt to a boil. Turn off heat and let stand 3 minutes.
Pour coconut milk in over eggs, whisking continuously. Pour mixture evenly into ramekins. Place ramekins inside a baking dish and fill the dish with boiling water until it reaches halfway up the sides of the ramekins.
Place in the oven and cook for 35-40 minutes. Edges should be set but center will still be jiggly. Remove from oven and bring to room temperature. Cover and chill for 2 hours. Sprinkle coconut sugar to the top then using a torch, caramelize the top evenly. Top with fresh fruit and mint.