Crème Brûlée (serves 6)
4 cups heavy cream
1 tbsp Gula Melts Coconut Nectar
6 large egg yolks
Zest of 1/2 a lemon
1 vanilla bean in
½ cup Gula Melts Coconut Nectar Sugar to infuse before use
8 cups hot water
Put vanilla bean into coconut sugar and allow to infuse overnight if you have the time, otherwise a couple of hours will suffice. Remove vanilla bean when you are ready to make your brulee.
Preheat oven to 160C (320-325 F).
Place cream and vanilla bean and its pulp into saucepan.
Bring to boil over medium to high heat.
Remove from heat.
Cover and allow to sit for 15 minutes.
Remove vanilla bean.
Whisk 1/2 cup Gula Melts Coconut Nectar, egg yolks and lemon zest until well blended, and lightened in colour.
Add cream a little at a time while stirring continuously.
Pour mixture into 6 ramekins.
Place ramekins into large roasting pan.
Pour hot water into roasting pan to cover half the height of the ramekins.
Bake for 40-45 minutes until brulee sets on top and is a bit wobbly in the center.
Remove ramekins and refrigerate for at least 2 hours.
Remove ramekins from fridge 1/2 an hour before browning top.
Divide the 1/2 cup vanilla-infused sugar equally among the 6 ramekins.
Use torch to melt coconut sugar and form a crispy golden brown top.