This is a sweet custard dessert with a caramel crust on top. According to Wikipedia, it is translated burnt cream. I only had it once, the summer before I went dairy free. It was so sweet and creamy and so incredibly delicious. I’m so excited to share a non-dairy version with you!
6 tablespoons sugar (4 tbsp & 2 tbsp)
3/4 to 1 teaspoon vanilla
2 cups full fat coconut milk/cream
2 tablespoons brown sugar
Heat coconut milk/cream in saucepan on medium until it is hot but not boiling.
Mix 2 tablespoons brown & white sugar; set aside.
Preheat oven to 325°F
Beat yolks, 4 tablespoons sugar and vanilla until thick & creamy. *Slowly, drizzle in a little (1/4 cup) of hot cream into yolks, whisking constantly. Slowly add a second 1/4 cup; whisking constantly; very slowly pour in remaining hot cream, whisking constantly.
Pour into a double boiler over gently boiling water; stir, constantly, until thick & a spoon is lightly coated, 3-5 minutes. Remove from heat; pour into individual ramekins.
Place ramekins in baking pan & place in oven; slowly pour boiling water into baking pan to about half way up the ramekins.
Bake about 20-30 minutes, until edges have set but center still jiggles slightly when lightly shaken. Carefully remove ramekins from water bath; set aside to cool (allow baking page with water to cool before removing from oven to avoid dumping hot water on yourself). Cover ramekins with plastic wrap & place in refrigerator at least 3 hours; overnight would be better.
Sprinkle with reserved sugar & caramelize with kitchen torch or broiler.
Refrigerate until custard is set again.
*If the hot is poured into the egg yolks too fast, you’ll have scrambled sweet eggs. 🙂
Have you every had Crème brûlée before? Comment & let me know.