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Crème brûlée is one of those desserts that look super difficult to make, is a little technical but really easy to nail. Cream is simmered and then poured into beaten eggs and sugar to make a delicious custard base and then baked. Once cooked and chilled the magic begins, sugar is poured over the top and bruleed to perfection. This is not just a tropical twist, it’s also great for people that are lactose intolerant or just don’t want to eat dairy.

I’ve invested in some mini mason jars – they are the perfect size for this dessert and once they’re set I can close them and stack them up in my refrigerator. You will also need a blow torch – these kitchen versions are safe and very inexpensive.

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Coconut Crème Brulees


  • 2 cups canned Coconut Cream
  • 4 Egg yolks
  • 1 whole Egg
  • 1/2 cup Sugar
  • Extra sugar – 1 tsp per mason jar


  1. Beat the Eggs together with the Sugar
  2. Heat the cream to a gentle simmer
  3. Temper the Eggs by slowly pouring in the cream and whisking at the same time
  4. Pour into mason jars or ramekins
  5. Add to a oven proof container and pour in hot water to create a water bath
  6. Bake at 350 degrees for 30 mins
  7. Remove from the oven, cover and refrigerate for 4 hrs to overnight
  8. When ready to serve, pour in the sugar on the top of the custard and caramelize the sugar using a brûlée torch.