An easy dairy-free coconut crème brûlée you'll instantly fall in love with. It's got the perfect silky custard base and caramelized maple sugar topping.
– ▢ 1 (13.5 ounce /398ml) can full-fat coconut milk– ▢ 3 tablespoons maple syrup– ▢ 1 teaspoon vanilla extract– ▢ 4 large egg yolk– ▢ 4 teaspoons coconut sugar or maple sugar, (see notes above)
Ingredient
Step 1
Step 1
Preheat oven to 325ºF (165°C). Place 4 ramekins on a rimmed baking tray.
Direction
Step 2
Step 2
Mix coconut milk. Add coconut milk, maple syrup, and vanilla to a medium pot over medium heat. Whisk everything until the milk simmers, then remove from heat.
Step 3
Step 3
Make egg custard. Mix egg yolks in a large bowl. Whisk egg yolks with coconut mixture. Pour coconut milk mixture into basin slowly until combined. About two minutes. .
Step 4
Step 4
Bathe in hot water. Place the custard in four 6-ounce ramekins and carefully pour hot water into the baking dish to halfway up their sides.
Step 5
Step 5
Bake the custards. Bake for 40 to 45 minutes until the outside of the custard is just set and the middle is slightly wobbly.
Step 6
Step 6
Let them chill. Remove from the oven and allow custard to cool. Cover and transfer to the refrigerator. Chill for at least 4 hours.
Step 7
Step 7
Make caramelized sugar. Sprinkle 1 teaspoon maple or coconut sugar over each custard before serving. Caramelize sugar with a cooking flame. Then serve now.
Also See
Gluten-free Carrot Cake Recipe For Easter Day 2024