Dessert- Chocolate Creme Brulee

By celiacfamily.com,
https://celiacfamily.com/chocolate-creme-brulee-dairy-free/
2021-11-09T13:26:05

Ingredients:

• 1 can full fat coconut milk
• 3.5 oz. of chocolate (I used a dark bar of 70% cocoa.); finely chopped
• 5 Egg yolks
• 1/3 Cup sugar
• 1-1/2 tsp vanilla
• For sugar topping: 2 Tbsp sugar + 2 Tbsp brown sugar

Instructions:

2. Preheat 300° F. Position oven rack in the middle.
3. Simmer coconut milk over medium heat. Whisk with blend it all. Once the milk is simmering, remove it from the heat and pour in the chopped chocolate. Stir until the chocolate is completely melted and blended well with the coconut milk.
4. In a medium bowl, whisk together the egg yolks and sugar. Pour a small amount of the hot chocolate mixture into the yolks and thoroughly whisk together. Then, slowly whisk in the rest of the hot chocolate mixture. Continue to whisk together until smooth. (It’s important to do this slowly so you don’t cook the egg yolks with the hot chocolate mixture.)
5. Whisk in the vanilla, and set aside to cool.
6. Place four 6-ounce ramekins or custard cups in a baking pan. Fill the ramekins with the chocolate mixture. Then fill the baking pan with water so it comes halfway up the sides of the ramekins. Bake for 50-60 minutes, or until the custard is set. Carefully remove the custards from the water and cool on wire racks. Refrigerate the custards for 6 hours or overnight.
7. Preheat the broiler. In a small bowl, thoroughly combine 2 TBSP sugar with 2 TBSP brown sugar, breaking up any clumps. Sprinkle the sugar mixture evenly over the tops of the custards.
8. Broil the custards 2 inches from the heat source for 2-3 minutes to melt the sugar. Watch the custards carefully so that the sugar melts and lightly caramelizes but doesn’t burn. Let it stand for 5 minutes before serving.