Recipe created by Almond Breeze Australia
DIRECTIONS
INGREDIENTS
- 2 cups Unsweetened Almond Breeze
- 4 large eggs
- 1/3 cup coconut sugar
- 1 teaspoon vanilla bean paste
- 1/2 cup coconut sugar
METHOD
- Preheat oven to 350 degrees
- Place the Unsweetened Almond Breeze in a small saucepan and heat over medium heat until near boil and remove saucepan from stove
- In a medium mixing bowl, whisk together 3 whole eggs, one egg yolk and coconut sugar until colour starts to lighten and add in vanilla bean paste
- To the mixing bowl add in the Unsweetened Almond Breeze mixture a bit at a time whilst continually whisking
- Place the ramekins into a baking dish. Fill each of the ramekins evenly and place in the oven
- Use a tea kettle of hot water to fill the baking dish with water until it is approximately 1/2 way up the sides of the ramekins
- Bake for 40-45 minutes
- Once cool, place the ramekins in the refrigerator for at least two hours
- Remove the Crème Brulee from the refrigerator 20 to 30 minutes before serving. Top each custard with 1 tablespoon of coconut sugar and use a kitchen torch to brown the sugar, making a crust on top. Allow to sit 5 minutes before serving
Serves 4
Prep Time 30 minutes