3-6teaspoonscoconut sugar1 teaspoon for each ramekin
For Garnish
raspberries, blackberries, strawberries, mint
Instructions
Add all the ingredients for the custard base to your food processor and blend until completely combined and smooth, scraping down the sides as needed.
Transfer the mixture to your ramekins. (I used three 6-ounce ramekins, or you may use six 3-4 ounce ramekins for additional servings.) Then refrigerate for at least one hour (or overnight.)
Next, sprinkle one teaspoon of coconut sugar on top of each base. Then use a blow torch to burn the sugar until it's dark and crispy. Wait 2-3 minutes to let the sugar topping cool and then garnish as desired.
Notes
Propane gas torches are highly flammable and must be kept away from heat, open flame, and prolonged sunlight exposure. Use them only in well-ventilated areas and follow the torch manufacturer's instructions.
Using unrefined coconut sugar for the topping means that your topping will be darker than traditional creme brulee which uses white sugar.
Leftovers will keep refrigerated for 3-4 days, but tastes best when the sugar is freshly "burned".