1/4cupcoconut sugar plus 2 to 4 additional teaspoons for topping
2teaspoonsBourbon
1teaspoonvanilla bean paste or vanilla extract
1/2cupfull fat coconut milk(canned)
Instructions
Preheat oven to 300 degrees.
Gather two ramekins (5 ounce size works well), a shallow baking dish and a tea kettle.
Fill tea kettle with water and place on stove to boil.
While water is heating, whisk together all ingredients except the coconut milk until smooth.
Once mixture is smooth, whisk in the coconut milk.
Place ramekins in baking dish. Fill each ramekin with half of the liquid mixture.
Once water begins to boil, place the baking dish in the oven. Pull the rack out just far enough that you can easily pour water into the baking dish. (This is safer than carrying a baking dish filled with boiling water to the oven.)
Pour the boiling water in so it reaches halfway up the ramekins. Gently push the oven rack back in. Bake for 35 to 40 minutes. The creme brulee is done when there is just a slight wiggle to the center of the ramekins.
Allow to cool. Top with an additional 1 to 2 teaspoons of coconut sugar. Using a kitchen torch, brulee the sugar until it is melted. Alternatively, you can place these under the broiler but it is important to keep a very close eye as the sugar will caramelize very quickly. Because this recipe uses coconut sugar, the sugar crust will be darker than with white sugar and will take on a burnt appearance very quickly.
You may eat this at room temperature, or as I prefer to, refrigerate it before serving.