The ultimate in comfort food?
Crème brûlée is considered by some to be the ultimate in comfort food. Rich and creamy custard with a crunchy caramelized sugar topping, it’s incredibly satisfying! The infamous Chef Ann has made a paleo version with coconut cream and it is every bit as tasty as any crème brûlée recipe out there. The best part is that it is Paleo and contains no refined sugar or dairy!
- 4 cups coconut cream, skimmed from the top of the can
- 2 tsp vanilla extract (or one vanilla bean, with seeds scraped out)
- 6 egg yolks
- ½ cup honey
- ½ cup coconut sugar
- Heat coconut cream and vanilla extract (or scraped out vanilla bean and seeds) in a sauce pan until hot, but not boiling.
- In a medium bowl, whisk egg yolks and honey until well mixed. Pour in the hot coconut cream gradually, whisking continually.
- Place six (7 to 8-ounce) ramekins into a large roasting pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.
- Remove vanilla bean if used. Pour the egg mixture into the ramekins and bake at 325˚F for 45 - 50 minutes.
- The crème brûlée should be set, but still a little jiggly in the middle.
- Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to 3 days.
- Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
- Spread a tablespoon of coconut sugar on top of each crème brûlée. Using a torch, moving flame in a circular motion, melt the sugar for a crispy top.
- Serve immediately.