|Coconut Milk Honey Crème Brûlée|
|photo by recipe author|
Preparation Time: 20 minutes
- 2 cups coconut milk (full fat)*
- 4 tablespoons
- dash Himalayan salt
- 1 teaspoon
- 6 egg yolks
Preheat oven to 300 degrees ºF.
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″x8″ pan. Heat enough water to add to the 8×8 pan to cover cups halfway up the outsides. (An 8×8 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 up 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.
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.
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