Creme Brulee

  Crème Brûlée is a classic French dessert, basically a rich custard with a burnt sugar crust. We’ve recreated it Kaufmann 1 style, minus the crust, but if you’re on Kaufmann 2 you can use a tiny bit of coconut crystals to “brûlée” the top. 



5 eggs, separated
1 can coconut milk
⅓ cup xylitol
2 vanilla beans
2 teaspoons coconut crystals



Preheat the oven to 325°.
Heat 3-4 cups of water to boiling in a tea kettle or saucepan.
Separate the eggs, reserving the whites for another use and placing the yolks into a medium bowl. Add the xylitol and whisk to combine.

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Split the vanilla beans in half and scrape the seeds into a small saucepan. Add the pods, then the coconut milk. Place over a medium heat, and allow to heat until mixture is steaming, about 5 minutes.

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Carefully pour the coconut mixture in a very slow stream into the egg mixture, stirring vigorously while you pour. When you’ve poured about ¾ of the hot milk into the egg mixture, spoon out the vanilla pods from the saucepan, then pour the egg/coconut milk mixture back into the remaining coconut milk in the saucepan.

Return to the stovetop and cook over medium-low heat for about 3-4 minutes, just until xylitol is completely dissolved.


Place your serving dishes in a shallow roasting pan or baking dish and fill them with the custard mixture. Place the baking dish on the oven rack and carefully pour the hot water around the dishes until it reaches about half way up the side.

Bake for about 35 minutes, testing for doneness by inserting a knife into the center of a custard; it should come out clean.

Remove from the oven and chill throughly before serving.