Deliciously sweet blackberries are one of my favorite things about summer here in Northern California. We can walk just a few minutes from our house and pick as many blackberries as we can handle. Needless to say, blackberries have been on the menu lately: Blackberry smoothies, blackberry kefir, blackberry pancakes, and blackberry gummy treats. But best of all: Blackberry Brulee.
Brulee is a custardy dessert topped with a hard layer of caramel. It’s a popular dessert in many restaurants. And now you can impress your friends and family by making it at home. You won’t believe how easy it is.
And did I mention that it is dairy free? I used full fat canned coconut milk. (where to buy additive free coconut milk)
You will need 6 individual ramekins (like this)
This is my little one after one of our blackberry picking adventures:
Blackberry Brulee (dairy-free custard)
- Yield: 6 1x
Ingredients
- 2 cups fresh blackberries
- 5 egg yolks, preferably from pastured chickens
- 2 and 1/4 cups full fat coconut milk (where to buy BPA and additive free coconut milk)
- 4 TBS RAW honey (like this)
- 1 vanilla bean (like this), cut lengthwise and seeds scraped
- 1/4 tsp cinnamon
- pinch of celtic sea salt (I use this one)
- Coconut oil, butter, or ghee for oiling ramekins
- Optional: 6 TBS coconut sugar (like this) for hard topping
Instructions
- Preheat oven to 325’F. Place large baking dish in oven and fill 1/3 with water. Lightly oil 6 ramekins.
- Divide blackberries evenly in the bottom of ramekins.
- Whisk egg yolks and honey together in a medium bowl.
- In a sauce pan, slowly heat coconut milk, split vanilla bean pod and scraped seeds, sea salt, and cinnamon until edges barely begin to bubble. DO NOT BOIL. Remove vanilla bean pod.
- Slowly whisk HALF of coconut milk mixture into egg mixture (to prevent eggs from cooking)
- Return the mixture to saucepan and stir with a wooden spoon over LOW heat until thickens (about 5 minutes)
- Strain 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.
- Carefully remove baking dish from oven and remove ramekins. Tongs are useful here. Refrigerate for at least 4 hours.
- To add hard caramel topping:
- Sprinkle 1 TBS coconut sugar evenly across top of each dessert. Broil 1-2 minutes until sugar melt. Watch it carefully as it burns QUICKLY!
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Does it make a difference if you leave out the salt? I assume it’s just for flavour?
I just like the way salt brings out flavors. Totally optional. 🙂
Would sure like to link THIS site back to my Pinterest page. Am I missing the link or is there not one?
Each photo on the site has a Pinterest link…just hover over picture and link appears. You cab also access my Pinterest page from the link on the top right of each page. It’s a purple “P” Hope that helps. And thanks for pinning. It helps me to grow. 🙂
🙂 Thank you