INGREDIENTS
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2 cups organic grass-fed heavy cream, or half-and-half
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1 teaspoon organic vanilla extract
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⅛ teaspoon sea salt
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5 egg yolks, organic pasture-raised
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½ cup organic coconut sugar, more for topping
Instructions
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Heat oven to 325 degrees. In a saucepan, combine cream and salt. Cook over low heat just until hot. Let sit for a few minutes, then add vanilla extract.
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In a bowl, beat yolks and coconut sugar together until well combined. Stir about a quarter of the cream into this mixture, then pour the sugar-egg mixture into the cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill the dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
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When ready to serve, top each custard with about a teaspoon of coconut sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from the heat source. Turn on the broiler. Cook until coconut sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.
