Coconut Crème Brûlée (Dairy-Free)
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.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 (13.5 ounce /398ml) can full-fat coconut milk
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 4 teaspoons coconut sugar or maple sugar ((see notes above))
Instructions
- 1
Preheat oven to 325ºF (165°C). Place 4 ramekins on a rimmed baking tray.
- 2
Make coconut milk mixture. In a pot over medium heat, add the coconut milk, maple syrup, and vanilla extract. Whisk everything together just until the milk begins to simmer, then remove from heat.
- 3
Temper the eggs into a custard. In a large mixing bowl, whisk the egg yolks together. Add a small amount of the coconut mixture to the egg yolks while whisking vigorously. Continue slowly adding the coconut milk mixture to the mixing bowl until all the coconut milk is incorporated. This process should take two minutes or so.
- 4
Make a hot water bath. Transfer the custard into the 4 ramekins (6-ounce capacity) and carefully pour hot water into the baking dish until it reaches halfway up the side of the ramekins.
- 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.
- 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.
- 7
Create caramelized sugar. When ready to serve, sprinkle 1 teaspoon of maple sugar or coconut sugar over the surface of each custard. Using a kitchen torch melt the sugar until caramelized. Then serve immediately.