Go Back

Creme Brûlée Dairy Free

Course: Appetizer, Dessert, Snack

Ingredients

  • 1 can full fat coconut milk (I like Native Forest because it's organic, and in BPA free cans)
  • 3 large egg yolks
  • 2.5 tbsp raw honey
  • 1 tbsp vanilla extract
  • coconut sugar (enough to top and melt)

Instructions

  • Preheat oven to 325.
  • Warm Milk in a saucepan over medium heat until it comes to a boil, then turn it down to low while you whisk together eggs yolks, honey, and vanilla in a separate mixing bowl.
  • Add the egg mixture to the milk. Make sure the milk is just warm, not boiling, so you don't cook the eggs.
  • Once combined, pour the mixture into ramekins - filling halfway. Bake for 45 minutes, then place in the refrigerator for at least 1.5 hours, preferably 3.
  • If you wish, and I do, you can sprinkle coconut sugar on top and broil for a few minutes so the sugar melts, or use a cooking torch, then put it back in the refrigerator for another hour or two. I know it seems like a long time, and it is, but there's not a lot of actual labor. Most of it is just waiting, so don't be put off by the time issue. It's really not a big deal, and totally worth it.