Gluten Free Crème Brûlée (Paleo)
User Reviews
5
Gluten Free Crème Brûlée (Paleo)
Description
The Gluten Free Crème Brûlée (Paleo) recipe begins with gently heating maple syrup, coconut cream, and vanilla extract until just below boiling to blend flavors. Egg yolks are slowly incorporated into this warm mixture while mixing continuously to prevent curdling. The combined custard base is strained for smoothness and poured into greased ramekins.
The ramekins are set in a baking pan lined with a kitchen towel and filled with hot water to create a water bath, which allows gentle, even cooking in the oven at 300 degrees Fahrenheit. Baking continues until the custard is mostly set but still slightly jiggly in the center, producing a tender, rich texture. Cooling completes the set.
Before serving, the tops are sprinkled with maple sugar or coconut sugar and caramelized with a kitchen torch to create a crisp, browned sugar crust. This paleo-friendly version offers a dairy-free and refined sugar-free alternative to traditional crème brûlée, with flavors of maple and coconut providing a sweet, creamy dessert.
Using a kitchen torch with butane gas is recommended for caramelizing the sugar topping evenly and effectively.
Ingredients
- 2 tbsp pure maple syrup
- 1 can coconut cream
- 1 tsp vanilla extract
- 2 egg yolk
- 6 tbsp maple sugar or coconut sugar
Instructions
- 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!
Notes
- A kitchen torch with butane gas was used for caramelizing the sugar topping in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 46g | 71% |
| Saturated Fat | 39g | 195% |
| Cholesterol | 130mg | 43% |
| Sodium | 15mg | 1% |
| Potassium | 531mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 70mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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