Coconut milk crème brûlée

Creamy crème brûlée prepared with coconut milk and egg yolks, caramelized without added sugar (option: flaring with ketogenic coconut sugar).

Ingredients

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Instructions

1. Preheat the oven to 150°C and prepare a hot bain-marie; place ramekins in a baking dish.
2. Split the vanilla pod and scrape out the seeds; heat the coconut milk with the vanilla without bringing to a boil then leave to cool for 5 minutes.
3. Whisk the egg yolks with the sweetener until the mixture is smooth; Slowly pour in the lukewarm coconut milk while whisking to temper the yolks.
4. Divide the cream among the ramekins; fill the dish with hot water to halfway up the ramekins and cook in a bain-marie for 35–40 minutes until firm (the center should jiggle slightly).
5. Remove from oven, let cool to room temperature then refrigerate for at least 2 hours.
6. Just before serving, sprinkle a thin layer of crystallized sweetener suitable for flaring and caramelize with a blowtorch; failing this, spend 1–2 minutes under a very hot grill, keeping an eye on it.

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Variants

• Add lemon zest for a fresh note; or sprinkle with 90% chocolate shavings before serving.

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Tips

• Do not cook at too high a temperature to avoid granulation; Test the set by lightly shaking the ramekin.

FAQ

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