I love Creme Brûlée, so much so that I have, on occasions, ordered two after my main meal because I just can’t get enough and because I’m a piggy.

So I decided to try a Paleo version. I have to admit, it’s a good second best and with the unusual bit of lemon added into this recipe its quite yummy. Most of all I love the fact that it still looks like a creme brûlée and has the glazed look on the top!

I’ve been spending more time recently trying new recipes, especially those that stick to the Paleo lifestyle. I think I have found that once you know how, and make an effort, sticking to Paleo at home isn’t that hard. You can always find a substitute, sure it may not be a great replacement, but if you’re serious about the health benefits of Paleo, they should outweigh the difficulites at the beginning when getting used to the changes.



1 1/2 cup coconut milk

6 egg yolks

Agave honey

2 tsp Lemon zest

1 vanilla bean



  1. Preheat the oven to 180C or 350F
  2. Whip the eggs in a bowl, this works best if eggs are at room temperature
  3. Mix the honey in with the eggs and also the seeds inside the vanilla bean
  4. While mixing, pour in the coconut milk and to finish sprinkle in the lemon zest and continue to mix well.
  5. This mixture makes four small ramekins like in the picture. Put the glass ramekins in another glass dish and fill the glass dish half way with water.
  6. Lightly grease the ramekins with coconut oil and fill them with the creme brûlée mixture.
  7. Place into the preheated oven for around 30-40 mins. You may need to turn them in the oven to get an even glaze on the top. It’s done when the custard like mixture has set and has a thicker consistency and doesn’t move much.

Voila …..let me know what you think and if you liked it!


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