A Wanna-be Creme Brûlée

Dairy free, gluten free, simple, nourishing, actual pure heaven. Surely this is one of almost everyone's favourite deserts? SURELY? Before being pedantic on what dairy I consumed, if this was ever on a menu - I'd be getting it. Every mouthful has the ability to melt your entire body? 

The burnt sugary crisp on top is absolutely optional - as you will need a blow torch of some sort. It is perfect the way it is without it, and you can garnish with cinnamon and fruit or alike. 

Enjoy x

Ingredients: 

1 x 400ml can of coconut cream

3 medium-large egg yolks

2 Tbsps maple syrup, more or less to suit you and your audience preferred sweetness (you may use monk fruit drops to taste here if you'd prefer)

2 tsps vanilla essence, 1 tsp vanilla paste, or 1 vanilla pod

A big pinch of unrefined salt, such as Celtic sea salt

Optional: your choice of sugar (coconut sugar, maple sugar, brown sugar, white sugar or Lakanto as a sugarless alternative if that is your season) to sprinkle and burn on top for the 'brûlée' effect.

Optional: Keep it simple or add in additional flavours of choice like lemon juice, cinnamon, berries or chopped mango at the bottom of your ramekins or garnish the finished creme brûlée with the fruits instead!

Method:

1. Preheat your oven to 150 degrees celcius.

2. Add the coconut cream, vanilla and maple syrup to a small saucepan. Bring to a gentle simmer (not boiling), and let simmer for 5 or so minutes, then turn off the heat.

3. Either add your egg yolks to a blender where you can control the speed and it has an opening for you to be able to pour the hot cream into it. Otherwise, use a whisk and you'll gain some muscles by the end of this!

4. If using a blender (or thermomix, which if you have this, add the butterfly whisk), add the egg yolks and blend them gently so they are combined. Turn on the speed to low (3 for a thermomix). Very, very slowly (or else the eggs will scramble!) pour the cream mixture into the egg yolks whilst it is blending, it shouldn't be more then a slight drizzle and may take 2 minutes to complete this. If using a whisk, whisk together the eggs, and then whilst whisking, very, very slowly (or else the eggs will scramble!) add the hot cream mixture whilst whisking - it shouldn't be more than a slight drizzle. 

5. Place your choice of ramekins or bowls that are suitable for the oven into a deep oven tray. Boil enough water to add into the tray to reach roughly 1/2 way up to your ramekins to create a 'hot bath'. 

6. Pour the cream mixture into the ramekins, and place the tray into the oven and bake for 45-50 minutes or until the outside is ever so slightly firm and the centre is still wobbly. 

7. Place the ramekins in the fridge to cool completely (if you're impatient like me, pop them in a tray that has water and lots of ice so it fastens the cooling process to being roughly 2 hours until it is completely cooled!). Once cooled, which without an ice bath can be 4+ hours, remove from the fridge and enjoy with your preferred toppings, OR, sprinkle with yoursugar, then use a blow torch or alike in gentle circling motions to caramelise the sugar and create the brûlée!

8. Allow to cool slightly, top with any preferred toppings, and enjoy!