Coconut Crème Brûlée Recipe

This dairy and egg free version of crème brûlée uses rich, creamy coconut milk as its base along with a Prime Grade A vanilla bean, to add even more tropical flavor. It is easier to make than the traditional version because the potential for curdling eggs has been removed from the process, but is still, just as tasty.

Ingredients

• One 13.5 ounce (398 ml)

  can coconut milk

• 6 tablespoons (72 grams)

  granulated sugar + extra for brûlée

• 1 1/2 teaspoons

  nutritional yeast

• 1/8 teaspoon

  salt

• 1

  vanilla bean

• 1/4 cup (60 ml)

  almond milk

• 1/4 cup (40 grams)

  cornstarch

Directions

Add coconut milk, granulated sugar, nutritional yeast and salt to a medium sized saucepan. Split vanilla bean lengthwise and scrape the seeds, or vanilla caviar, into the pan, adding bean pod to the pan, as well.

In a measuring cup, whisk together almond milk and cornstarch until smooth. Set aside.

Whisk contents of pan constantly, over medium high heat and turn heat down to medium when mixture comes to a simmer. Carefully remove vanilla bean pod and slowly stream cornstarch mixture into coconut milk mixture, while whisking. Whisk until mixture is smooth and has reached a pudding like texture.

Remove from heat and pour into four, 6 ounce, individual ramekins, placed in a cake pan. Cover cake pan with aluminum foil and refrigerate for eight hours.

Once pots of cream have fully solidified, remove from refrigerator and place a small, even dusting of granulated sugar on top of each one. Using a torch with a high flame, broil sugar in each pot, going in small circles, until tops have individually turned into crispy sheets of caramel.

Wait five minutes to cool and enjoy!