From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
First, preheat oven to 300 degrees and place a kitchen towel inside a rimmed baking sheet.
2
In a large skillet, add maple syrup, coconut cream and vanilla extract over medium heat. Stir mixture until very lightly boiling (do NOT let it fully boil). Cook for 5 minutes, stirring every 30 seconds or so. Remove from heat.
3
Then, add egg yolks to a small bowl and whisk.
4
Add coconut cream mixture to a KitchenAid or large stand mixer. Slowly whisk mixture. VERY slowly pour in whisked eggs while KitchenAid is still on low speed. The pouring of the eggs should take at least 1 full minute.
5
Once combined, mixture should be smooth and creamy. Then, pour mixture through a strainer.
6
Once strained, pour mixture equally into 3 greased ramekins.
7
Take 1 cup of hot water and pour over towel that's placed in the baking sheet.
8
Then, place ramekins on top of towel.
9
Bake for 40 to 45 minutes, or until middle is slightly jiggly and edges are set. Then, remove from oven.
10
Once cool enough to handle, place in fridge to cool overnight.
11
Once chilled, add 2 tablespoons of maple sugar on top of each custard.
12
Using a kitchen torch, burn the sugar for 1 to 2 minutes, or until crispy but not burnt.
13
Alternatively, add sugar on top of custards then broil for 2 to 3 minutes, or until sugar is crispy.
14
Finally, serve and enjoy!
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Tips & Tricks (5)
- Bain-Marie is Essential 🛁Always use a water bath when baking your crème brûlée to ensure gentle, even heat distribution and prevent cracks or overcooked edges while maintaining a silky custard center.
- Temper Your Egg Yolks Carefully 🥚Slowly whisk the warm coconut cream into room-temperature egg yolks in a thin stream while stirring constantly to prevent scrambling and achieve the smoothest possible custard texture.
- Strain for Silk-Like Texture 🧊Pour the custard mixture through a fine-mesh strainer before baking to remove any cooked egg solids or foam, resulting in an impossibly smooth and elegant final product.
- Chill Before Torching ❄️Refrigerate your finished custards for at least 4 hours (preferably overnight) before caramelizing the maple sugar top; this prevents the custard from warming and ensures a crispy caramelized crust with creamy interior.
- Torch Technique Matters 🔥Hold the torch 2-3 inches above the surface and move it in circular motions continuously to create an even golden-brown caramelized layer; avoid lingering too long in one spot to prevent burning or overheating the custard below.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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