Cherimoya Coconut Creme Brûlée

Within the last year, I discovered that I am allergic to dairy. No more cheese, no more cream, no more milk, no more everything awesome. I lamented the loss of some of my favorite desserts. Ice cream, cream cheese frosting, whipped cream, and of course creme brûlée... I've scouring the net, reading blogs and discussion boards about how to still enjoy a food life without dairy. I quickly discovered that soy or coconut milk coffee creamer is a pretty decent substitute for heavy cream and that a can of coconut milk can be turned into whipping cream very easily.  

I had a wicked craving for some creme brûlée and really wanted to try out my new kitchen torch, so I started sifting the net for dairy-free version of the creamy sweet, crunchy, hot-cold treat. I also had a Cherimoya on hand (a custardy, tropical fruit) 

I came across 2 recipes that intrigued me, 1 with heavy cream and Cherimoya and one traditional one that replaced the heavy cream with coconut cream. I made a hybrid of yumminess. 

Here's what I came up with:

Cherimoya-Coconut Creme Brûlée 
Serves 4

1 medium Cherimoya, peeled, seeds removed and pulp mashed up (* if you don't have Cherimoya, simply add 6 more egg yolks)
1 vanilla bean split lengthwise, with bean grains scraped out
1 can coconut milk (or 16 oz heavy cream if you're into dairy)
pinch of salt
1/2 teaspoon orange zest
4 egg yolks
1/2 cup granulated sugar 
1/4 cup granulated sugar for the top

The night before you want to make your dessert put you can of coconut milk in the fridge. By chilling the milk, the "cream" portion will rise to the top of the can and the water will settle to the bottom.  Carefully scoop the cream out for the recipe trying to avoid as much of the water as possible. 

1. Preheat the oven to 350 degrees.
2. Combine the cream, vanilla bean grains, and salt in a sauce pan and simmer over medium heat for about 15 minutes. Do not let it boil!
3. Remove pan from heat and add the Cherimoya and orange zest, stir to combine. Set aside.
4. In a large bowl, whisk together egg yolks and sugar until combined. This only takes a few moments.
5. Slowly pour warm cream mixture into the egg/sugar combo while whisking to mix thoroughly.
6. Divide mixture into 4 baking ramekins and place the ramekins in a lasagna or other baking pan.
7. Fill baking pan with water 2/3 of the way up the sides of the ramekins and bake Creme Brûlée for 45 minutes to an hour, until set and not jiggly.
8. Remove from pan and allow to cool for 30 minutes. Place in refrigerator for 6 hours to over night.

The next day...

Sprinkle 1/4 sugar evenly over all 4 custards. Use a kitchen torch to slowly caramelize the sugar. Be cautious so you don't burn the sugar (it tastes bad...)

If you don't have a kitchen torch, set your oven to broil on high. Place sugar covered custards in the oven and keep an eye on them while the sugar caramelizes.

Let cool slightly and then enjoy by cracking with the back of your spoon and devour!