- 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
- 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!