Ingredients
- 2 Tablespoons Cannabis Coconut Oil
- 1 cup unsweetened coconut milk
- 1 cup heavy cream
- Also 1 teaspoon imitation coconut extract
- 4 large eggs
- 8 to 9 tablespoons sugar
Instructions
- Preheat the oven to 325 degrees F.
- Combine the coconut milk, cream, and coconut extract in a small saucepan over medium-high heat and bring to a boil. Once at a boil, remove from the heat.
- Add Coconut oil
- Meanwhile, whisk together the eggs and 5 tablespoons sugar in a bowl until combined.
- Slowly whisk the heated cream mixture into the eggs, stirring constantly.
- Divide the mixture among six heat-safe 5-ounce coffee mugs or oven-safe ramekins, filling them about 3/4 of the way up. Put them in a baking dish and add enough warm water to the baking dish so that it comes halfway up the sides of the coffee mugs.
- Bake until the center is nearly set. Baking time will depend on the height of your coffee mug or ramekin. Bake time is 10 minutes for every 1/2 inch of height. For a 1-inch vessel, bake the creme brulees about 20 minutes. For a 2-inch vessel, bake the creme brulees about 40 minutes. Remove from the oven and allow to completely cool in the water bath, then refrigerate 15 to 20 minutes before serving.
- Before serving, sprinkle the tops with a heavy layer of sugar and brulee using a hand torch or heating under the broiler for 2 to 3 minutes.
- Serve the Cannabis Coconut Creme Brûlée