Creamy Crème Brûlée

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Creamy Crème Brûlée

First of all, let me say that this recipe is tried and true. How does a rich custard base topped with a contrasting layer of hard caramel sound? Delicious! We could hardly stop eating this. This can be made with regular milk or coconut milk. We gave coconut milk a go because dairy does not go over well with us. After it is cooked you can not taste or tell that it is coconut milk. This dessert will feed 6-8 people or just 2 really hungry dessert loving people. This is normally served at room temperature.
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Ingredients

• 5 farm fresh eggs from FunGuy Farms
• 1/2 cup organic sugar
• 1 1/2 cups (13.5 oz. can) of coconut milk (or milk of your choice)
• 1 tablespoon of vanilla extract

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Directions

1. Preheat the oven to 325F degrees
2. Heat the coconut milk in a small saucepan over medium-high heat and bring to a boil. Once at a boil, remove from the heat and add vanilla extract.
3. In a separate bowl whisk together the eggs and the sugar until combined. Set 1 tbsp of the sugar aside for later
4. Slowly whisk the heated cream mixture into the eggs, stirring constantly.5. Divide the mixture among four to eight oven-safe ramekins, filling them about 3/4 of the way up.
5. Put them in a baking dish and add enough warm water to the baking dish so that it comes halfway up the sides of the ramekins.

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6. Bake until the center is nearly set. (Jiggly-ness is somewhere between jello and pudding consistency. The more shallow the ramekin the shorter it takes to bake. Mine took about 40 minutes so give or take 10 minutes based on your oven and dish size.

7. Remove from the oven and allow to completely cool in the water bath, then refrigerate 15 to 20 minutes before serving.

8. Before serving, sprinkle the tops with a heavy layer of sugar (using that leftover tablespoon) and brûlée using a hand torch or heating under the broiler for 2 to 3 minutes.

Serve and enjoy!

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