Smooth & Healthy Creme Brûlée (Easy too)

Recipe was adopted from COOKALOT's on allrecipes.com.

My version:

7 egg yolks
4 Tbls powdered coconut (put coconut flakes in coffee grinder)
1/2 tsp Agave or honey
1/2 tsp vanilla extract
2 cups whole milk (un-homogenized)
1/2 cup cream cheese
(for GAPS you could use homemade yoghurt or kefir)

Crust topping (optional)
2 T white sugar
2 T brown sugar

I have to experiment with a GAPS substitute topping, perhaps use only honey in main recipe and sprinkle powdered coconut/grade B maple syrup for a the topping.


Preheat oven to 300 degrees F (150 degrees C).


Beat egg yolks, coconut, honey and vanilla in a mixing bowl until thick and creamy.


Pour cream into double boiler and stir over med heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture (GRADUALLY to temper eggs) ; beat until combined.


Pour mixture back into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish or several small tart dishes for individual servings.


Bake in preheated oven for approx. 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.


Preheat oven to broil.
In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. May need to turn pan if your oven cooks unevenly. Otherwise hold a torch at 45 degrees and melt sugar by going over the surface instead of using oven. 


Remove from heat and allow to cool. Refrigerate until custard is set again. Top with fresh berries. Or if using oven method, eat it while it is still warm and homey because it is irresistible! 


The result is a smooth consistency with just enough satisfying hint of coconut and vanilla to round it out and the perfect sweet crunchy top layer. 


Flavor Find: Allspice pairs nicely with coconut. (Coming up: Coconut Raisin Macaroons)