This paleo lemon crème brûlée is the perfect dessert to welcome the warmer weather, and you’ll love the light and creamy flavor with the crunchy top layer!
It’s officially spring, which means bring on all the lemon desserts! Lemon flavored desserts are just my absolute favorite (this one’s still my go-to), and there’s about something that tart and sweet combo that makes me so so happy.
Paleo Lemon Crème Brûlée Recipe
Even when I had to go gluten free, crème brûlée was one of desserts that I could still enjoy at restaurants. It’s naturally gluten free, and even though it has dairy in it, my digestion is far less bothered by heavy cream which has a higher fat content, than something like milk. The custard is always so creamy and heavenly, which is balanced out by the crunchy and sugary top layer.
Well, I figured I would combine one of my favorite dessert recipes with my favorite flavor with this paleo crème brûlée recipe and it’s been the best decision. Instead of heavy cream, I used full-fat coconut milk and mixed in some tart lemon zest into the custard filling.
Crème Brûlée Without a Blowtorch
While this recipe takes a bit of time to make, it’s quite easy and the end result is so amazing. The caramelized, crunchy topping is an absolute must for this paleo lemon crème brûlée, but I totally get that most of us do not own a blowtorch, nor do we want to invest in one just for this one recipe.
An easy solution is to use the broiler. After you add the coconut sugar, place under the broiler for about 5 minutes until the sugar is browned, bubbly, and caramelized. While this method works, the sugar layer won’t harden and get as crunchy as if you were to use a blowtorch. The custard might be a bit thinner and more runny as well. It’s a small sacrifice but the paleo crème brûlée will still taste amazingly creamy and delicious!
Storing Leftover Paleo Crème Brûlée
If you know you won’t eat all the paleo lemon crème brûlées you make, you can store them in the refrigerator for 3-4 day. Just make sure you don’t caramelize the top beforehand if you know you won’t be eating them right away. The sugar may soften from the condensation if they are stored covered.
When you are ready to serve, add the coconut sugar and caramelize the top just before serving. It’s a perfect Spring dessert to eat at home or to serve guests after Easter brunch!
Paleo Lemon Crème Brûlée
- Preheat oven to 325 degrees F, and boil a large pot of water.
- Whisk together egg yolks, coconut sugar, vanilla extract, and lemon zest in a large bowl and set aside.
- Combine coconut milk and sea salt in a saucepan and heat over medium heat for about 5 minutes, stirring occasionally. Do not bring to a boil.
- SLOWLY pour the coconut milk mixture over the egg yolk mixture while whisking constantly.
- Strain this mixture through a fine mesh strainer and use a back of a spoon to press down on the lemon zest to get all the liquid out.
- Place 4 8-oz ramekins in a baking pan, and pour the strained mixture into the ramekins.
- Pour enough boiling water into the baking pan to come halfway up the sides of the ramekins.
- Bake for about 35-45 minutes until the custards are set (firm on the edges but slightly jiggly in the center).
- Remove from the oven and use a tong to transfer to a cooling rack.
- Cool for 1 hour, then cover with a plastic wrap.
- Chill for at least 4 hours to overnight.
- Sprinkle 1 tsp of coconut sugar over each custard. Use a blowtorch, or place under a broiler* for 4-5 minutes until the top is bubbly and caramelized.
- Let it sit for 5 minutes. Serve topped with fruits, if desired.
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