Creme Brulee

Crème Brulee

Ingredients

·         6 egg yolks

·         6 tablespoons palm sugar divided

·         1/2 teaspoon vanilla extract

·         2 1/2 cups coconut cream

·         2 tablespoons brown sugar

Directions

1.    Preheat oven to 300 degrees F (150 degrees C).

2.    Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.

3.    Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.

4.    Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.

5.    Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.

6.    Preheat oven to broil. Broil 1 minute.

 Variation:   Before pouring in baking dish crush 1 pkg Pamela’s Shortbread cookies and mix with ¼ cup grape seed oil. Press in bottom of baking dish. Pour crème brulee mixture on top. Toast ¾ cup coconut flakes.  Mix with ½ cup palm sugar. Sprinkle on top of crème brulee and bake.