Ingredients:
2 tbsp coconut extract
3 tbsp corn starch
1 can coconut milk
1 box silken tofu (12.3 oz)
zest of an orange
1/2 tsp vanilla
pinch of salt
3 tbsp sugar
Top portion:
1 tbsp fine, granulated sugar
Berries of choice
Preheat your oven to 350 degrees F. Combine the coconut milk and drained silken tofu in a blender, then mix them thoroughly. Incorporate the coconut extract,* vanilla extract, sugar, salt, corn starch and orange zest, and continue blending until frothy. The goal is to incorporate air so you get a nice fluffy custard. Once you see lots of bubbles, quickly transfer the mixture to your ramekins, filling them equally. The creme brûlée will not rise much so you do not need to leave space, although I prefer to fill mine a little over half way. Place your ramekins in a brownie or cake pan, then fill the pan with water so that the water is even with the custard in the ramekins. This ensures that they will cook evenly, and it is important to take care not to get any water in the custard! Let the custard cook for ~ 40 to 60 minutes or until the custard is firm and has a film/layer on top with just a little jiggle. You may need to add more water to your hot water bath if it evaporates before your custard is done. Once you have just a subtle jiggle, remove from the oven and let the custard cool. This could be over night, a few days, or just for 30 minutes depending on when you want to eat it! Once it's time for dessert, sprinkle fine white sugar on top of the cooled custard and torch it until the sugar crystals melt and brown slightly, creating a nice crunchy layer on top of the custard. Below I have an example of what happens if you use brown sugar ( spoiler alert: it burns!). The top picture shows a better idea of the color you want to achieve. After all of your ramekins have been torched, top with your choice of fruit and flowers and enjoy!
* note that I use the cheapest coconut extract I can find because my goal for this dessert was to taste kind of like Malibu to give it that tropical decadent taste!