Paleo Creme Brulee

Vanilla Bean Creme Brulee | Our Paleo Life

Almost as long as I’ve been married, crème brulée has been a Christmas tradition. As fancy as it looks, it’s actually surprisingly easy to make, though it’s the wait time that’s the killer, especially for someone as impatient as me.

This year, crème brulée made with dairy and sugar simply wasn’t an option, but coconut milk and honey was the perfect replacement. I was able to convert my old favorite recipe 1:1 and it still came out perfect. And in place of the turbinado sugar for the topping, I used maple sugar instead, which I might even like better! Maple sugar is just maple syrup that has been dried and granulated. And it tastes like maple syrup!

Vanilla Bean Creme Brulee | Our Paleo Life

Although the custard-y deliciousness inside the ramekin is amazing, I think my favorite part about a crème brulée is using my spoon to crack through the carmelized topping and crunching down on that crunchy/creamy combination. So much perfection.

Vanilla Bean Creme Brulee | Our Paleo Life

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Recipe: Paleo Crème Brulée

6 Comments on “Paleo Creme Brulee

  1. What To Do With Extra Egg Yolks | Oh Snap! Let's Eat!

  2. John Lewis

    So I tried this tonight for the sake of my temporarily dairy-free friends, and it turned out edible but definitely not on par with the version I have typically made with cream. I think using just yolks is key for this paleo edition, because the coconut milk doesn’t have the fat (and perhaps protein) content of cream. I used some egg white along with the yolk which is usually fine, but I’ll have to try again with yolks only.

    Reply
  3. Creme Brûlée Paleo-style | The Mercurial Butterfly

    1. Kendra

      I have only made it with a vanilla bean, so I can’t say for sure how much extract to use, although I think about 1-2 tsp would be good. Please let me know how it turns out if you try it.

      Reply

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