Creme Brulee Recipe without heavy cream

Creme Brulee Recipe without heavy cream

The classic dessert receives a dairy-free makeover through this Vanilla Coconut Crème Brûlée recipe. The dessert consists of coconut milk and egg yolks which create a smooth and rich texture while brown sugar caramelization adds a crunchy topping. The preparation time for this dessert amounts to 45 minutes before it yields a sweet and indulgent outcome. The dessert contains 390 calories and 34g of carbohydrates together with 18g of fat per serving. The blowtorch creates an ideal crispy texture on the custard which makes this dessert suitable for any special occasion.

Ingredients

• 200ml of coconut milk
• 2 large egg yolks
• 50g of granulated sugar
• 1 tsp of vanilla extract
• 2 tbsp of brown sugar (for topping)

Directions

1. Preheat your oven to 150°C (300°F).
2. Heat the coconut milk in a saucepan until it reaches a gentle simmer before removing it from heat.
3. In another bowl combine egg yolks with granulated sugar until they become pale and creamy.
4. Add the heated coconut milk to the egg mixture while continuously whisking to prevent egg temperature fluctuations.
5. Add vanilla extract and mix well.
6. Fill ramekins to three-quarters capacity with the mixture.
7. Place ramekins inside a baking dish and add hot water that reaches halfway up their sides.
8. Bake the mixture in the preheated oven for 30-35 minutes until the edges are set but the center remains slightly wobbly.
9. After oven removal let the ramekins cool at room temperature before placing them in the refrigerator for at least two hours.
10. After chilling the custards sprinkle a thin layer of brown sugar on each one.
11. Use a blowtorch to carefully melt the sugar until it transforms into a crunchy topping.
12. Let them cool for a minute before serving.