Dairy-Free Crème Brûlée

1. Simmer the coconut milk in a saucepan over low heat.

2. In a separate bowl, whisk together the egg yolks, 1/3 cup of sugar, and a pinch of salt until smooth and pale.

3. Slowly pour the hot coconut milk into the egg mixture while whisking constantly to temper the eggs.

4. Stir in the vanilla extract.

5. Pour the custard mixture into 6 ramekins.

6. Place the ramekins into a larger baking dish and create a water bath by adding boiling water to the dish until it comes halfway up the sides of the ramekins.

7. Bake for approximately 45 minutes. The custards should be set but still have a slight jiggle in the center.

8. Allow the crème brûlée to cool, then refrigerate for at least 2 hours until fully chilled.

9. For the topping, sprinkle the remaining sugar on top and caramelize with a kitchen torch, or boil the sugar with water to make a caramel and pour it over the top.

10. Let the caramel harden before serving.