Coffee and Vanilla Crème Brulee

Coffee and Vanilla Crème Brulee

An all time favourite, made dairy free.

Prep time 20
Cook time 120
Serves 4


1lt Suncoast Gold Macadamia Milk
2 vanilla beans, split and scraped into macadamia milk
2 tbs ground coffee
12 egg yolks
96g caster sugar
4 tbs brown sugar


Preheat oven to 150ºC/300ºF. 

Place Suncoast Gold Macadamia Milk and vanilla beans in a saucepan over medium heat. Cook stirring, occasionally (don’t boil) for 8 – 10 minutes.
Whisk in ground coffee. 

Whisk egg yolks and sugar together. Slowly add in macadamia milk mixture. Strain mixture. Pour into ramekins.

Place ramekins in a roasting tray on a folded tea towel. Fill the roasting pan with boiling water until it comes half way up the sides of the ramekins.

Bake for 35 minutes or until almost set (should be still slightly wobbly). Remove from roasting pan, cool for 30 minutes. Refrigerate overnight.

Sprinkle tops with brown sugar, use a blowtorch to caramelise the top.