Paleo Creme Brulee

2 cups coconut cream
5 egg yolks
1 teaspoon ground cardamom (optional)
6 T erythritol, halved (I use Swerve Confectioner's-dissolves better than granulated)

Preheat oven to 300 degrees.  Set a rectangular baking dish filled halfway with water in oven.  Your creme brulees will bake in a water bath.

Bring the coconut cream to a boil in a saucepan over medium heat with 3 tablespoons erythritol.  While cream is heating, beat egg yolks in a medium bowl with the other 3 tablespoons erythritol.   Once the cream comes to a boil, whisk thoroughly and then slowly add to the egg mixture, stirring continuously (you don't want to allow the eggs to curdle).  Add cardamom.  Strain mixture and pour into 6 6-oz ramekins.

Set filled ramekins in baking dish in oven and bake for 45 minutes.  Remove from water bath and cool completely. 

Serve with fresh fruit.  Mango is nice!

Note:  You can extract coconut cream from 3 cans of full-fat coconut milk.  Refrigerate the cans for a couple hours.  Cream will solidify at the top, so it will be easy to separate from the "whey" once you open the can.  Cream from 3 14.5-oz cans should make about 2 cups.