Crème brûlée gone Paleo is sweetened with zero-cal monk fruit and swaps dairy for coconut cream. But you still get the carmelized crackle!!!
Warm the cream Gently heat and stir the coconut cream over medium heat until steaming but not boiling. Remove from heat.
Whisk the yolks Whisk the egg yolks, monk fruit, and salt until pale and slightly thickened.
Temper Whisking constantly, slowly stream the warm cream into the yolks so they don't scramble. Whisk in the vanilla.
Strain and fill Pour through a fine-mash strainer into a large measuring cup, then divide among four 6-oz. ramekins.
Bake in a water bath Set the ramekins in a baking dish or pan, pour hot water halfway up their sides, and bake at 325 degrees F for 35 to 40 minutes until set with a jiggle in the middle (think Pillsbury doughboy) ...
Chill Cool to room temperature, then refrigerate at least 4 hours or overnight,
Torch the tops Sprinkle 1 tsp coconut sugar or more (or allulose) evenly over each custards. Torch until melted, bubbling, and deep amber. Let harden about 2 minutes before serving.
Coconut CREAM, not milk Use canned coconut cream (blend while heating in the pan) for the firmest set; similar to cream in the original recipe
Instant pot shortcut Skip the water bath ... add 1 cup water + trivet, cover each ramekin with foil, cook on high pressure 9 minutes, and natural release 10 mutes (please adjust times for both if your instant pot overcooks; with mine I would do 7 minutes then quick release in 5 minutes ... EXPERIMENT). Chill and torch as usual.
Choosing the top Coconut sugar is fully Paleo and torches into a hard amber shell. Allulose browns like white sugar with near-zero glycemic load.
No torch? Broil the sugar tops 1-2 minutes, watching closely (so the tops don't burn), then re-chill briefly so the residual heat doesn't loosen the set. But it's more fun to buy one; they're as little as $11.50 at Walmart.
4 servings