Coconut Crème Brûlée
Equipment
- 4 ramicans
- 9 x 13 baking pan
- Hand mixer
Ingredients
- 6 Egg Yolks
- 3 TBSP Pyure
- 15 ounce Full Fat Coconut Milk (1 can)
Instructions
- Start by putting a large tea kettle with water on to boil
- Preheat oven to 325° F and place four ramicans into the 9 x 13 pan
- In a large mixing bowl, mix eggs and Pyure until just combined
- In a seperate bowl, mix coconut milk until fully emulsified
- While mixing, slowly pour coconut milk into egg mixture. Mix until just combined, being careful not to whip the mixture
- Pour equally into the four ramicans. If air bubbles appear on top, carefully pop them until the tops are smooth
- Pour boiling water into the pan until 3/4 the way up the ramicans, being careful not to slosh into the ramicans
- Carefully transfer pan into the oven and bake for 1 hour and 45 minutes
- Place fully baked creme brulees into the refridgerator until cold
Notes
The coconut milk needs to be fully emulsified. Full fat coconut milk tends to separate in the can. Make sure it is thoroughly mixed (but not overmixed) before adding to the eggs. I like to use a hand mixer like this one for this step.
For this recipe I used Pyure, which is an organic stevia and erythritol blend.If you'd like to use one of these instead of Pyure, you'll want to double the amount as Pyure is twice as sweet as traditional sugar. I have not tested other sugars or sugar alternatives and can't guarantee the results but would love to hear how they work for you!