How to Make Creme Brulee into a Paleo Dessert Recipe

Crème brûlée is a timeless dessert celebrated for its silky custard and satisfying caramelized sugar top. This Paleo-Friendly Coconut Crème Brûlée from Thrive Market offers a modern twist on the classic, replacing dairy with rich coconut cream for a luscious, dairy-free custard. Infused with aromatic vanilla bean and sweetened naturally with coconut sugar, this dessert delivers the indulgent flavors you love without compromising on your dietary preferences. The addition of a crispy, torched coconut sugar crust adds a delightful crunch, making each bite a perfect balance of textures. Whether you’re following a Paleo lifestyle or simply seeking a refined, gluten-free indulgence, this coconut crème brûlée provides a delightful twist on a beloved classic.

---

Creme Brulee as a Paleo Dessert

Recipe Details

Yield: 4 servings
Active Time: 10 minutes
Total Time: 2 hours

Recipe Ingredients

• 1 vanilla bean
• 1 can coconut cream
• 4 egg yolks
• 1 cup plus 4 tablespoons coconut sugar
• Pinch of salt

Special equipment: 4 1/2 -inch by 1-inch high ramekins and a handheld pastry torch

Recipe Instructions

1. Preheat oven to 250 degrees.
2. Slice vanilla bean lengthwise, then scrape out seeds with a sharp paring knife. Add bean and seeds to coconut cream in a small saucepan. Bring to a simmer over medium heat. When cream begins to simmer, cover, turn off heat, then let infuse for 15 minutes. Remove vanilla bean and keep mixture warm over low heat.
3. In a large bowl, whisk together yolks and 1 cup coconut sugar until light and fluffy. Gradually pour in coconut cream mixture, whisking all the while. Stir in salt.
4. Divide mixture between 4 ramekins. Place a paper towel in the bottom of a high-sided Pyrex baking pan and place ramekins in tray. Pour boiling water into tray until it reaches 3/4 of the way up the sides of the ramekins. Bake in oven 30 to 40 minutes, until cream has set but is still wobbly. Remove from oven, cover, and let cool fully in fridge.
5. When ready to eat, sprinkle 1 tablespoon coconut sugar over each ramekin. Using a kitchen torch, slowly caramelize the sugar to create a golden top.

---

Coconut Crème Brûlée Nutrition Facts

*Estimated per serving (1 of 4 servings).

Serving Size	1 ramekin
Calories	~361 kcal
Protein	6 g
Carbs	19 g
Sugar	13 g
Fiber	2 g
Fat	31 g

---

Crème Brûlée Variations & Tips

• Vegan adaptation: Use a plant-based egg replacer or silken tofu blend, though texture will shift.
• Flavor infusions: Add citrus zest (lemon, orange) or a splash of almond extract to the coconut cream before blending with yolks.
• Broiler alternative: If you don’t have a torch, use the oven broiler but watch closely so the sugar doesn’t burn.
• Sugar crust swap: Use coconut sugar or a mix of date sugar + coconut sugar for different browning profiles.
• Chill time matters: For best results, chill the custards thoroughly (several hours or overnight) before torching the top.
• Prevent cracking: Use a water bath for baking. Covering with foil loosely helps protect tops from direct heat.

---

Pairings for Crème Brûlée

• Fresh berries (raspberries, strawberries) — their tartness balances the rich custard.
• Espresso or strong coffee — cuts through the creamy sweetness.
• Toasted coconut flakes — mirror the coconut base with crunch.
• Dark chocolate shards — bittersweet contrast to the grilled sugar top.
• Mint sprigs or citrus segments — brighten the plate and refresh the palate.

---

When to Make Crème Brûlée

• Elegant dinner parties — a refined dessert to close a meal.
• Romantic date nights — the crack of the brûlée top adds dramatic flair.
• Holiday desserts — impressive but not overly fussy for festive dinners.
• Restaurant-style at home — make ramekins ahead and torch at serving time.
• Culinary events or tasting menus — small servings fit well in multi-course menus.

Photo credit: Paul Delmont