This dairy free creme brulee is less sweet than it’s traditional counterpart.
4 large egg yolks
2 large eggs
1/2 cup + 4 tsp sugar
1 cup full-fat coconut milk
1 vanilla bean, scraped
Preheat oven to 300F. Bring a pot or kettle full of water to a boil and turn off heat.
In a bowl, whisk yolks, eggs, 1/2 cup sugar, and vanilla until smooth. Add coconut milk and blend until smooth.
Pour mixture into 4 ramekins (5 oz each). and place in a 9×9 baking dish. Pour hot water into the dish until it reach halfway up the ramekins.
Bake for 40 minutes until barely jiggly in the center. Remove and cool until ready to serve.
Immediately before serving sprinkle tops with 1 tsp sugar each and heat with torch to caramelize.