Healthier coconut crème brûlée

Prep Time: 10

Cook Time: 45

Cooling time: 2

Total Time: 2 55

Servings people

Appliance/Function:

Preheat oven to 160 °C. Boil a jug of water. Spray 4 ramekin dishes with oil spray and set aside.

In a large pot, combine 2 cups coconut cream and 1/8 tsp sea salt and cook over low heat just until hot, don't let it boil. Let sit for 10 minutes to cool a bit, then stir in 1 tsp vanilla extract. Meanwhile, separate and add 5 egg yolks and ⅓ cup maple syrup to a bowl and whisk until very thick and creamy. Then slowly add the egg yolk mixture to the cooled cream mixture, whisking as you go.
Tip: It's important to temper (or slowly add) your egg yolks to the cream. If you pour them straight into the hot cream you'll end up with scrambled eggs.

Pour the custard into the prepared ramekins and place the ramekins in a baking dish. Fill the baking dish with boiling water halfway up the sides of the ramekin dishes. Bake for 30-40 minutes, or until centres are barely set and the custard has a firm jiggle. Cool completely then refrigerate for several hours and up to a couple of days.

When ready to serve turn on the oven grill or if you have a torch use that to melt the maple syrup and form a crispy top. Top each custard with about 1 tbsp of maple syrup, in a thin layer. Place ramekins under the grill 2-3 inches from the top element. Grill until the maple syrup browns or even blackens a bit, about 5 minutes. Allow to cool slightly, then refrigerate until custard is set again, about 10 minutes. Serve within two hours.

Serve the coconut crème brûlée in the ramekins with your favourite toppings like fresh fruit or ice cream on the side.