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.
- 2 cups canned Coconut Cream
- 4 Egg yolks
- 1 whole Egg
- 1/2 cup Sugar
- Extra sugar – 1 tsp per mason jar
- Beat the Eggs together with the Sugar
- Heat the cream to a gentle simmer
- Temper the Eggs by slowly pouring in the cream and whisking at the same time
- Pour into mason jars or ramekins
- Add to a oven proof container and pour in hot water to create a water bath
- Bake at 350 degrees for 30 mins
- Remove from the oven, cover and refrigerate for 4 hrs to overnight
- When ready to serve, pour in the sugar on the top of the custard and caramelize the sugar using a brûlée torch.