Creme Brulee Recipe

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Course Dessert

Cuisine French

Servings

Calories 1363kcal

Author Heather Dessinger

⅔ cup maple syrup
3 tbsp brown sugar or rapadura sugar ( for topping - other than this sugar cookie body scrub, this is the only Mommypotamus recipe that contains brown sugar. Although it's wonderful for exfoliation I use unrefined sugars exclusively in my kitchen. This is the only exception because unrefined sugars tend to burn instead of caramelize.)
10 large pastured egg yolks
1 ⅓ cup heavy cream
⅔ cup coconut milk (or whole milk)
¼ tsp sea salt
1 tbsp vanilla extract

Preheat oven to 350°F. Place ramekins on two large baking pans.
Whisk together cream, milk, vanilla, egg yolks, maple syrup and salt until smooth.
Transfer the liquid into the ramekins, dividing equally.
Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are set in center, about 35-40 minutes. Remove from water and allow to cool until custards are at room temperature. Chill overnight.
To create the caramelized topping using a kitchen torch: Sprinkle 1-2 teaspoon sugar over the creme brulee and use the torch to melt the sugar.
To create the caramelized sugar topping using an oven: Preheat broiler. Place custards in a roasting pan. Pour enough ice water into pans to come up halfway the sides of the ramekins. Sprinkle 1-2 teaspoons sugar evenly over each. Broil until sugar browns, rotating the pan for even browning and watching closely so the sugar doesn't burn.

* The amount used will depend on the surface area of your ramekin. You can use sucanat but it burns much more easily.