Gluten Free Crème Brûlée (Paleo)

First, preheat oven to 300 degrees and place a kitchen towel inside a rimmed baking sheet.

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.

Then, add egg yolks to a small bowl and whisk.

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.

Once combined, mixture should be smooth and creamy. Then, pour mixture through a strainer.

Once strained, pour mixture equally into 3 greased ramekins.

Take 1 cup of hot water and pour over towel that's placed in the baking sheet.

Then, place ramekins on top of towel.

Bake for 40 to 45 minutes, or until middle is slightly jiggly and edges are set. Then, remove from oven.

Once cool enough to handle, place in fridge to cool overnight.

Once chilled, add 2 tablespoons of maple sugar on top of each custard.

Using a kitchen torch, burn the sugar for 1 to 2 minutes, or until crispy but not burnt.

Alternatively, add sugar on top of custards then broil for 2 to 3 minutes, or until sugar is crispy.

Finally, serve and enjoy!