Coconut Almond Crème Brûlée. Coconut Crème Brûlée is so easy to make and tastes like paradise! As an Amazon Associate I earn from qualifying purchases. Warm crème with the hands, and then massage into the skin.

Traditionally made with cream, we've opted for a dairy-free crème brûlée, swapping out heavy dairy for silky coconut milk, adding to the richness of the dish yet keeping it simple. Cornstarch keeps the crème brûlée from separating, allowing you to make the custard up to two days before serving it. A flavor so delicious, you'll wonder why all desserts don't taste this superb. You can have Coconut Almond Crème Brûlée using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Coconut Almond Crème Brûlée

Prepare 1 cup of heavy cream.
Prepare 1/4 cup of coconut cream.
Prepare 1 tsp of all natural bitter almond extract (only 1/2 tsp if using regular almond extract).
You need 1/4 cup of sugar.
It's 1/4 cup of unsweetened coconut flakes.
It's 3 of egg yolks.
It's of kettle of boiling water.
Prepare pinch of nutmeg (optional).
It's 4 tsp of sugar (for topping).

Toasted California Almonds covered in a luscious sweet crème flavor finished with a thin layer of caramelized sugar. This creme brulée has a wonderful smooth creamy interior with an exotic coconut flavor. Give this tasty creme brulée recipe a try. A delightful dessert that will impress your guests, crème brûlée is actually quite simple to make.

Coconut Almond Crème Brûlée step by step

Preheat oven to 350. In non plastic mixing bowl whisk together everything but the egg yolks until smooth. Whisk in egg yolks until smooth and uniform in color..
Pour mixture equally into two ramekins. Place ramekins in a deep baking dish and place dish onto oven rack. Sprinkle tops with nutmeg (if desired). Fill baking dish with boiling water until 2/3 of the ramekins are submerged being careful not to splash water into mixture..
Bake for 30-40 minutes or until the sides are set and the top is a light golden brown (centers will be jiggly).
Transfer to wire rack and let cool to room temperature (about two hours), then cover with cling wrap and refrigerate until set (about four hours). Can refrigerate up to one day..
After custard has set remove cling wrap and gently blot the tops of the Crème Brûlée with a paper towel to soak up any water from condensation. Sprinkle the tops with two teaspoons of sugar each and heat with kitchen torch for about two minutes until sugar is caramelized. Serve immediately and enjoy!.

This particular recipe has a wonderfully rich and creamy coconut flavor. This incredibly delicious crème brûlèe is lighter than the original version, as I replaced heavy cream with coconut milk. What's great about this recipe is that it is extremely easy to make. The crackly golden torched top is just divine. To serve, sprinkle each creme brulee with a sugar to cover and caramelise the top with a mini blowtorch.