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Paleo Bourbon Vanilla Creme Brulee

Paleo Bourbon Vanilla Creme Brulee

It’s Derby Week here in Louisville, so I made this Paleo Bourbon Vanilla Creme Brulee to get in the spirit!  Regular vanilla and a regular vanilla bean can be substituted in the recipe below.

Paleo Bourbon Vanilla Creme Brulee

 

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Ingredients

  • • 13.5 ounce coconut milk
  • • 4 large egg yolks
  • • 2 teaspoons of bourbon vanilla extract (or vanilla extract)
  • • 1 Madagascar bourbon vanilla bean, seeds removed and shell discarded (or a regular vanilla bean)
  • • 1/8 cup raw honey
  • • maple sugar crystals or coconut palm sugar crystals (for topping)

Directions

  1. Preheat oven to 325 degrees.
  2. Whisk the first 5 ingredients together until smooth.  Pour into 4 ramekins.
  3. Place ramekins in a baking dish and fill to the halfway point of the outside of the ramekins with boiling water.
  4. Bake 2 hours. Let cool for 30 minutes.
  5. Cover.  Refrigerate overnight.  They need this time to set.
  6. When ready to eat, sprinkle each creme with a thin layer of maple sugar crystals.  Torch until the sugar is caramelized.
  7. Enjoy!

Ingredients

  • 13.5 ounce coconut milk
  • 4 large egg yolks
  • 2 teaspoons of bourbon vanilla extract (or vanilla extract)
  • 1 Madagascar bourbon vanilla bean, seeds removed and shell discarded (or a regular vanilla bean)
  • 1/8 cup raw honey
  • maple sugar crystals or coconut palm sugar crystals (for topping)

Directions

  1. Preheat oven to 325 degrees.
  2. Whisk the first 5 ingredients together until smooth.  Pour into 4 ramekins.
  3. Place ramekins in a baking dish and fill to the halfway point of the outside of the ramekins with boiling water.
  4. Bake 2 hours. Let cool for 30 minutes.
  5. Cover.  Refrigerate overnight.  They need this time to set.
  6. When ready to eat, sprinkle each creme with a thin layer of maple sugar crystals.  Torch until the sugar is caramelized.
  7. Enjoy!