Dairy Free Sugar Free Crème Brûlée .

IMA Starr

By
@imastarr2012

This dairy free, refined sugar free recipe is adapted from Iced Gem Bakes Chef Gemma McFarlane, Author of Gluten, Nut, Egg and Dairy Free Celebration Cakes. I used alternative sweeteners to make it sugar free Needless to say this recipe celebrates free range pasture fed chicken eggs so it is not egg free. The key ingredient besides the egg yolks is the coconut creme which works perfectly with the eggs to make the Crème Brûlée. You must be sure to use coconut creme which I get from Trader Joe's.


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Rating:

Comments:

Serves:

8

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1/4 c
isomalt, swerve, or truvia
1 Tbsp
coconut palm sugar
1 tsp
corn starch
1 tsp
vanilla flavor
8 large
pasture fed egg yolks
20 oz
coconut creme (trader joes)
1/4 c
palm sugar for carmelization

Directions Step-By-Step

1
Whisk together the isomalt, coconut palm sugar, cornflour, vanilla and egg yolks together.
2
Bring the coconut cream to the boil and whisk onto the egg mixture. (temper )
3
Pour the mixture back into the saucepan and stir over a low heat until the mixture is thick enough to cover the back of the wooden spoon. Do not boil or the mixture will scramble.
4
Pour the mixture into Crème Brûlée ramekins. Allow to cool. When cool place in the fridge until needed.
5
When ready to serve, sprinkle with coconut palm sugar and place under a really hot grill or caramelize the sugar with a kitchen blowtorch and serve.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Eggs
Regional Style: French