Chocolate Caramel Creme Brûlée

5 from 1 vote

Prep Time 10

Cook Time 30

Course Dairy Free, Dessert, Nut Free, Vegetarian

Cuisine French

Servings servings

Calories 470.4

Preheat oven to 300 degrees F (150 degrees C). Place 5 ramekins into a large casserole dish and place water 1/2 way up the ramekins and set aside.
Beat egg yolks and 4 tablespoons natural sweetener and packet of LMNT in a mixing bowl until thick and creamy.
Place the coconut milk (or cream) into a saucepan and stir over low heat until it almost comes to boil. Add the vanilla bean seeds (scraping the seeds out from the vanilla bean) or extract and stir to combine.
Slowly drizzle the hot coconut milk (or cream) into the egg yolk mixture; whisking continuously until combined.
Pour into the prepared ramekins.
Bake in preheated oven for 30 minutes or until the custards have just set and have a slight wiggle to them. Remove from oven and take them out of the hot water bath (otherwise they will continue to cook) and cool to room temperature. Refrigerate for 1 hour, or overnight. At this point you can freeze or refrigerate your creme brûlée until the day you want to serve.
Preheat oven to broil OR use a creme brûlée torch like THIS one.
Sift the remaining sweetener evenly over custard. Place dish under broiler until sweetener melts, about 2 minutes. Watch carefully so as not to burn. Remove from heat and allow to cool. Refrigerate until custard is set again.