PALEO LEMON CRÈME BRÛLÉE

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 laye

Ingredients

• water
• 5 large egg yolks
• 1/2 tsp vanilla extract
• Zest of 2 lemons
• 2 cups full-fat coconut milk
• 1/4 cup honey
• 1/4 tsp sea salt
• 4 tsp coconut sugar divided

Instructions

1. Preheat oven to 325 degrees F, and boil a large pot of water. 
2. Whisk together egg yolks, vanilla extract, and lemon zest in a large bowl and set aside. 
3. Combine coconut milk, honey, and sea salt in a saucepan and heat over medium heat for about 5 minutes, stirring occasionally. Do not bring to a boil.
4. For full instructions : whatgreatgrandmaate.com

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