Get the Recipe: Gluten Free Crème Brûlée (Paleo)
This Gluten Free Crème Brûlée (Paleo) is a delicious and creamy custard! The burnt sugar topping adds the perfect amount of sweetness and crunch. This Crème Brûlée is easy and such a fun little dessert!
Ingredients
- 2 tbsp pure maple syrup
- 1 can coconut cream
- 1 tsp vanilla extract
- 2 egg yolks
- 6 tbsp maple sugar, or coconut sugar
Instructions
- First, preheat oven to 300 degrees and place a kitchen towel inside a rimmed baking sheet.
- In a large skillet, add maple syrup, coconut cream and vanilla extract over medium heat. Stir mixture until very lightly boiling (do NOT let it fully boil). Cook for 5 minutes, stirring every 30 seconds or so. Remove from heat.
- Then, add egg yolks to a small bowl and whisk.
- Add coconut cream mixture to a KitchenAid or large stand mixer. Slowly whisk mixture. VERY slowly pour in whisked eggs while KitchenAid is still on low speed. The pouring of the eggs should take at least 1 full minute.
- Once combined, mixture should be smooth and creamy. Then, pour mixture through a strainer.
- Once strained, pour mixture equally into 3 greased ramekins.
- Take 1 cup of hot water and pour over towel that's placed in the baking sheet.
- Then, place ramekins on top of towel.
- Bake for 40 to 45 minutes, or until middle is slightly jiggly and edges are set. Then, remove from oven.
- Once cool enough to handle, place in fridge to cool overnight.
- Once chilled, add 2 tablespoons of maple sugar on top of each custard.
- Using a kitchen torch, burn the sugar for 1 to 2 minutes, or until crispy but not burnt.
- Alternatively, add sugar on top of custards then broil for 2 to 3 minutes, or until sugar is crispy.
- Finally, serve and enjoy!
Notes
- I used a kitchen torch and butane gas for this recipe.
Calories: 595kcal, Carbohydrates: 45g, Protein: 6g, Fat: 46g, Saturated Fat: 39g, Cholesterol: 130mg, Sodium: 15mg, Potassium: 531mg, Fiber: 3g, Sugar: 33g, Vitamin A: 173IU, Vitamin C: 3mg, Calcium: 70mg, Iron: 4mg