Paleo Creme Brulee with Coconut Milk
Serves: 4
This four ingredient Paleo Creme Brulee makes an easy and elegant finale to your meal.
  • 2 cups full-fat coconut milk
  • 5 egg yolks
  • ⅓ cup coconut sugar, plus additional for topping -- available here
  • ½ tsp. pure vanilla powder, available here, or 1 tsp. vanilla extract
  1. Preheat the oven to 325. Set a kettle of water to boil and place 4 ramekins in a larger pan (such as a 9x13 glass baking dish).
  2. Using an electric handheld or standing mixer, whip together the egg yolks with the coconut sugar until light. Whisk in about ½ cup coconut milk. Then slowly whisk in the remaining coconut milk. Whisk in the vanilla.
  3. Pour into the ramekins, then pour hot water into the baking dish to come halfway up the sides of the ramekins. Bake for about 50 - 60 minutes, until no longer liquid-looking but still jiggly in the center.
  4. Refrigerate for at least 3 hours, or a couple of days.
  5. When ready to serve, sprinkle the top of each custard with 1 tsp. coconut sugar. Place under the broiler, 4-6 inches away from the heat. Broil until the sugar is bubbling, just a few minutes (keep an eye on it!).
  6. Let cool slightly and enjoy.
Recipe by Empowered Sustenance at