An update to the classic Crème Brûlée made by using rich Coconut cream. This is a great alternative if you are lactose intolerant. The cold creaminess of the baked coconut cream together with the crunch of the sugar brûlée is pure magic.
Canned coconut cream
2 Cup (32 tbs)
1⁄2 Cup (8 tbs) (plus 1 tsp extra per mason jar)
Preheat oven to 350°F.
In a bowl, beat eggs with sugar.
Heat cream in a saucepan to simmer.
Temper the eggs by slowly pouring into cream.
Pour into ramekins or mason jars.
Add to oven proof container and place in hot water bath as shown in the video.
Pop into oven and bake for 30 minutes.
Once done, cover and refrigerate for 4 hours to overnight.
Sprinkle sugar on top of custard and caramelize using brulee torch before serving.
Serve and enjoy!
Things You Will Need
Mason jars or ramekins
Oven proof dish