Paleo-Friendly Coconut Creme Brulee
  • 1 vanilla bean
  • 1 can coconut cream
  • 4 egg yolks
  • ½ cup plus 4 tbsp coconut sugar
  • Pinch of salt
  1. Preheat oven to 250 degrees.
  2. Slice vanilla bean lengthwise, then scrape out the seeds with a sharp knife.
  3. Add together the bean, seeds and coconut cream in a small pan.
  4. When the cream begins to simmer, cover and turn off the heat.
  5. Let infuse for 15 minutes.
  6. Remove vanilla and keep mixture warm over low heat.
  7. In a large bowl, whisk together the yolks and 1 cup of coconut sugar until it has a light and fluffy consistency.
  8. Gradually pour in coconut cream mixture and keep whisking to blend it all together.
  9. Stir in a pinch of salt.
  10. Divide the mixture between 4 ramekins (½ x 1 inch high).
  11. Place a paper towel on the bottom of a high-sided glass baking pan and place the ramekins in the pan.
  12. Pour boiling water into the pan until it reaches ¾ of the way up the sides of the ramekins. DO NOT pour into the ramekins, just around the ramekins into the glass pan.
  13. Bake in the oven 30-40 minutes, until the cream has set, but is still wobbly.
  14. Remove from oven, cover and let cool fully in the fridge.
To Serve: Sprinkle 1 tablespoon of coconut sugar over each creme brulee. Using a kitchen torch, slowly caramelize the sugar to create a golden top. If you do not have a kitchen torch, you can quickly stick them under a broiler set at high and keep your eye on them until the top turns golden.
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