Coconut Blackberry Crème Brûlée
This dessert takes a little longer to prepare but it is so worth it! The custard is rich and creamy with a pop of flavor from the blackberries and the intense flavor of the crispy "caramel" topping. This is a great dessert for company.
I modified Katja's recipe from https://www.savorylotus.com/blackberry-brulee-dairy-free-custard/ to make it diabetic and keto friendly and I made it so you don't have leftover coconut milk to deal with.
Coconut Blackberry Crème Brûlée (Dairy Free) 1 (6 oz.) container fresh blackberries (or raspberries) 5 large egg yolks 1 14 oz. can full fat coconut milk (I use this brand) 1/2 cup water 2 tbsp. low or zero carb maple flavored syrup (I use this brand) 3/8 tsp. stevia (equivalent to 6 tablespoons sugar) or to taste (I use this brand) 2 tsp. vanilla bean paste or 1 vanilla bean, split lengthwise and seeds scraped 1/2 tsp. freshly grated nutmeg 1/4 tsp. gluccomanan powder or xanthan gum (I use this brand) 1 lg. Pinch Sea salt (I use this brand) 4 tbsp. brown sugar Swerve, optional * 1. Preheat oven to 325’F. Place large baking dish in oven and fill 1/3 with water. Lightly oil or spray with cooking spray, 6 small custard cups or ramekins. Divide blackberries evenly in the bottom of ramekins. 2. Whisk egg yolks and maple flavored syrup together in a medium bowl. 3. In a sauce pan, slowly heat coconut milk, split vanilla bean pod and scraped seeds (if using), nutmeg and sea salt until edges barely begin to bubble. DO NOT BOIL. Remove vanilla bean pod. If using vanilla bean paste or extract, whisk in now. 4. SLOWLY whisk 1/2 of coconut milk mixture into egg mixture (to prevent eggs scrambling.) Whisk into remaining coconut milk mixture in saucepan. Lightly sprinkle glucomannan powder or xanthan gum over top; whisking constantly to prevent lumps. Heat over medium-low heat, whisking constantly, until thickened about 10-12 minutes. Add stevia to taste. If you will be putting the brown "sugar" topping on them keep the custard less sweet. 5. Strain, if necessary. and pour the custard into the 6 ramekins right over the berries. Place ramekins in the baking dish and bake 35-40 minutes, until custard is set 6. Carefully remove baking dish from oven and remove ramekins with tongs.* Cool to room temperature and then refrigerate for at least 4 hours. 7. *Brown "sugar" topping--If you have a kitchen torch, sprinkle brown "sugar" over the top of each and heat with the torch until melted or broil if using broiler-safe ramekins/custard cups. If you don't have a kitchen torch or broiler-safe ramekins, melt brown "sugar" in a small saucepan or microwave-safe container until melted and smooth, immediately pour over custards. You may eat this immediately or chill until serving time. Topping will get crisp.
I have no association with this company. I just really like the product. Servings: 6 Nutrition Facts Serving size: 1/6 of a recipe (4.6 ounces), 1 ramekin. Nutrition information calculated from recipe ingredients. Maple flavored syrup and sweeteners used are not included in nutritional analysis as they don't raise glucose levels. Amount Per Serving Calories 185.15 Total Fat 16.56g Saturated Fat 10.3g Cholesterol 153.71mg Sodium 65.82mg Potassium 62.23mg Total Carbohydrates 4.98g Fiber 1.71g Sugar 3g Protein 3.39g