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Blackberry Brulee (dairy free custard)

Blackberry Brulee (dairy-free custard)

  • Author: Katja from the Savory Lotus
  • Yield: 6 1x



  • 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


  1. Preheat oven to 325’F. Place large baking dish in oven and fill 1/3 with water. Lightly oil 6 ramekins.
  2. Divide blackberries evenly in the bottom of ramekins.
  3. Whisk egg yolks and honey together in a medium bowl.
  4. 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.
  5. Slowly whisk HALF of coconut milk mixture into egg mixture (to prevent eggs from cooking)
  6. Return the mixture to saucepan and stir with a wooden spoon over LOW heat until thickens (about 5 minutes)
  7. 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.
  8. Carefully remove baking dish from oven and remove ramekins. Tongs are useful here. Refrigerate for at least 4 hours.
  9. To add hard caramel topping:
  10. 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!