Coconut Milk, Honey Crème Brûlée
Servings: 4
Preparation Time: 20 minutes
Ingredients:
- 2 cups coconut milk (full fat)*
- 4 tablespoons raw honey
- dash Himalayan Salt
- 1 teaspoon vanilla extract
- 6 egg yolks
Caramel Sauce:
- 1/2 cup coconut milk (full fat)
- 1/2 cup raw honey
- pinch of sea salt
Directions:
Preheat oven to 300 degrees F.
Heat coconut milk, honey, salt, and vanilla on low flame, stirring occasionally. Heat to steaming but not boiling.
Whisk egg yolks in a large, separate bowl until lightly colored. Slowly drizzle heated coconut milk mixture into egg yolks. Whisk briskly while drizzling.
Put 4 empty custard/crème brûlée cups into an 8 x 8-inch pan. Heat enough water to add to the pan to cover cups halfway up the outsides. (An 8 x 8-inch glass baking dish may also be used if you don’t have crème brûlée cups. Just put the dish into a larger one and pour the hot water into the larger pan, coming halfway up the sides of the inside pan).
Ladle the crème brûlée mixture into the cups (or the glass baking dish). Carefully put the pan into the oven. Bake 45 to 50 minutes. Tops of custard should be brown and center should be nearly set, not too wiggly. Carefully remove pan from the oven. Remove cups from the water bath and set out to cool.
Top custard with caramel sauce. Cover and refrigerate overnight. Serve cold.
Caramel Sauce:
Combine coconut milk, salt, and honey in a saucepan. Heat until just boiling, stirring occasionally.
Cook about 15 minutes until sauce is reduced and turns a caramel color. Remove from heat. Pour over crème brûlée. Chill overnight.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
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