Ingredients
Scale
- 6 egg yolks
- 1/4 cup coconut sugar
- 1 1/2 tsp sugar in the raw for caramelizing
- 1 pinch fine sea salt
- 1 cup heavy whipping cream
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 300 degrees Fahrenheit.
- In a medium sized bowl or the bowl of a mixer, using the whisk attachment combine the egg yolks, coconut sugar, and fine sea salt until smooth (you don’t want to whip the eggs).
- In a medium sized sauce pan or pot, heat the cream until just before it starts to bubble. Remove the cream from heat and stir in the vanilla.
- While the mixer is still running on the egg mixture, slowly add the warm cream mixture to the eggs and continue mixing until it is just combined. Again, we don’t want to create lots of air bubbles here so mix on low speed.
- Pour your mixture through a strainer into a container with a spout that pours. Divide this strained mixture into 3 oven-safe ramekins.
- Place the ramekins in a 9x9in pan. Boil water and pour it around the ramekins until it reaches a little more than halfway up the sides.
- Place this pan in the preheated oven until only the very middle of the Creme Brûlée is a little jiggly, or about 35-45 minutes. If you want to be sure your Creme Brûlées are fully cooked, you can use a candy thermometer to ensure they are 170 degrees Fahrenheit in the center.
- Immediately remove the Creme Brûlées from the dish and place them on a wire rack to cool until they reach room temperature, or one hour. Then place them in the refrigerator where they should cool for at least two hours.
- When you are ready to serve, remove the Creme Brûlées from the refrigerator and top each with 1/2 teaspoon sugar, evenly spread across the top. Either use a kitchen torch to caramelize the sugar or place them on a cookie sheet under a NOT preheated broiler. Turn to broil and watch very closely as you use tongs to carefully rotate the ramekins.
- Once the sugar is caramelized, serve immediately as is or with fruit on top. Do not let them sit or the sugar coating will soften. Enjoy!
