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Crème Brûlée

Creamy Andre Prost Coconut Milk gives this delicious French classic a new twist and makes it lactose free.


15 minutes to assemble
25-35 minutes to cook
Total time: 40-50 minutes
Refrigerate overnight

6 Servings
2-13.5 oz cans Andre Prost Coconut Milk, (found in the baking section) divided
3/4 cup sugar, divided
6 large egg yolks
1/2 teaspoon coconut extract
Step 1
Preheat oven to 325°F.
Step 2
In a large bowl, whisk 1/2 cup of sugar, egg yolks and coconut extract together very well.
Step 3
In a medium saucepan, bring 1 can and one cup Coconut Milk just barely to a boil. Slowly pour a thin stream of hot liquid into egg yolk mixture, whisking constantly.
Step 4
Pour custard into six, 6 or 8 ounce oven proof custard cups. Place cups in a water bath. To make a water bath: pour hot water into a pan that holds the custard cups and has high enough sides to allow water to reach 1/2 way up sides of cups.
Step 5
Bake 25-35 minutes, until the custard is just set or reaches 160°F on a meat thermometer. Remove custard cups to a wire rack. Don’t overcook. If no meat thermometer, test by inserting a thin knife near middle of custard. If knife pulls out clean than the custard is done. Allow to cool. Cover and refrigerate overnight.
Step 6
Prior to serving, sprinkle each custard cup evenly with 1-2 teaspoons of sugar. Place on baking sheet and broil, rotating pan until the sugar lightly browns. Be careful not to allow the sugar to burn.
6-6 or 8 ounce custard cup
Watch cooking times. Over baking custard causes the egg proteins to shrink, releasing liquid and giving a curdled, porous texture instead of a smooth and creamy one.

Store remaining coconut milk in a glass jar and refrigerate. Use in smoothies, soup, sauces or in cooking oatmeal.