It was my husband’s birthday the other day and he requested chocolate creme brulee for dessert. I was happy to oblige I don’t usually make a lot of desserts in my house, but when I do, I really like it to be something special. I actually made two batches- one with coconut milk and one with half and half. They both turned out fantastic with the coconut milk one being a bit thicker. Cracking through the coconut sugar topping to get to the dark chocolate custard is like heaven. I could seriously eat this every night! It may look like a lot of instructions, but it’s incredibly simple to make, I promise
Paleo Dark Chocolate Creme Brulee
2 cups canned coconut milk (or half and half for primal version)
6 pastured egg yolks
7 oz dark chocolate (I use Lindt 90%)
1/2 tsp vanilla extract
pinch of salt
4 tbsp of coconut sugar for the top
Preheat oven to 300 degrees F. Put a small washcloth or dish towel in the bottom of a large baking dish. Place four small ramekins on top of the towel. In a small saucepan over medium heat bring 1 cup of coconut milk and a pinch of salt to a boil, then reduce the heat to low. Add the chocolate and whisk until melted and smooth. Remove the pan from the heat. Boil about 4 cups of water and set aside. Meanwhile, after the coconut milk has cooled a bit, stir in the remaining cup of coconut milk. Whisk the egg yolks and vanilla in small bowl. Add 1/4 cup of the cooled milk mixture to the egg yolks and whisk until combined. Repeat with another 1/4 cup of milk mixture. Next add the yolk mixture to the saucepan and whisk to combine. Strain the mixture through a fine mesh strainer into a 4 cup measuring cup or a bowl with a spouted side for pouring. Divide the mixture evenly in the four ramekins. Place the baking dish on the oven rack. Pour the boiled water into the baking dish. Be careful not to pour it into the creme brulees Fill until it covers half-way up the ramekins. Bake until the centers of the creme brulee are just barely set, about 30-35 minutes. If you wiggle them with tongs, the centers should not slosh around too much.
Move ramekins to the counter to cool for about an hour, then move them to the fridge until ready to broil. When it’s time to broil, remove from the fridge and turn on your broiler. Place your oven rack 8-10 inches from the flame. Sprinkle each brulee with 1 tbsp of coconut sugar. Place under the broiler until sugar has dissolved, about 3-5 minutes. Watch them closely as you don’t want the sugar to burn. Take them out and let them cool for a few minutes, then enjoy cracking that sugar shell!
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