Ginger Coconut Creme Brulee/Cheesecake….Cremecake?

So I’m still working on the title. When in doubt, combine all words involved: Gingcocremecake? Okay, I’m open to naming ideas. But this is soooo creamy and delicious!

I brought these to a dinner of 4 people…but made a double batch. My excuse? I had to save some to photograph! There’s your first reason to start a food blog. It’s a great excuse to keep leftovers…for everything must be photographed!

I used greek yogurt to make these, so they’re pretty thick. If you eat it cold, it’s more like cheesecake, but if you broil it to heat it up, it gets a little more melty, but far thicker than a usual creme brulee. I’d like to try another round with regular yogurt…and maybe one with almond milk and some agar (I bought this alternative to gelatin specifically to experiment with things like this!).

These are spicy and sweet and warm and delicious.  And…because it’s basically yogurt and egg, YES YOU CAN HAVE IT FOR BREAKFAST!

While these are great…the one thing I’m not, is a master of making an authentic creme brulee crust.  I am on a coconut sugar kick, which is the sugar in the mixture, so first I tried making the top using that.  Twice. Once with a torch, once with a broiler.  No dice.

The version you’re seeing here, uses *gasp* white sugar.  The funny thing is, that I only have white sugar at home to use in my Kombucha. Kombucha is nutritionist healthy pop that’s full of probiotics…but details on that are for another post.  I wish this wasn’t the answer..but the white sugar worked the best so far.  So the moral of the story, is that you should stay tuned for my post about Kombucha, because it will give you an excuse to have white sugar around with which you’ll make creme brulee.  Trust me, this will all make sense when I write about Kombucha.

But first, why coconut sugar is something I’m using, after a VERY long time of having no refined sugar in the house.1. It’s actually a source of vitamins and minerals.  You get magnesium, potassium, iron, and more!
2. It’s low glycemic! Meaning, it won’t spike your blood sugar, and it’s safe for diabetics.

While I will play around with stevia for another variation, coconut sugar seemed like the perfect choice here.

Ginger Coconut Creme Brulee/Cheesecake....Cremecake?
Recipe type: dessert, breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 and ⅔cups vanilla greek yogurt
  • 6 egg yolks
  • ⅓+1/4cup coconut sugar (because it's low glycemic index)
  • 1t vanilla bean paste or 1 T vanilla
  • 2 cups unsweetened shredded coconut
  • 1 T fresh minced ginger
  • AND 8 4ounce ramekins
  1. Preheat oven to 320.
  2. Whisk together the egg yolks, yogurt, coconut sugar and vanilla.
  3. Fold in ginger.
  4. Sprinkle a few tablespoons of coconut into each ramekin, and then cover with mixture.
  5. Bake in a water bath for 20 minutes.
  6. Let cool, and then refrigerate for 4 hours.
  7. If you want to attempt the perfect brulee top...spread a thin layer of sugar on top, and broil until it's got the perfect 'brulee' top!

I think there’s going to be a lot more creme brulee in my kitchen in the near future…what flavour combination would you be most excited about? Chocolate orange? Ginger cinnamon? Lemon?

Lauren Breuer

Author Lauren Breuer

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Join the discussion 3 Comments

  • Lori says:

    This looks great too! My biggest challenge in the eating clean world is eliminating sweets. I’ve gotten a whole lot better. Something about Stevia makes me nervous, and have just discovered Sucanat. I’ve baked a couple pies with it and they turned out great. You have any experience with Sucanat?

    • Lauren says:

      I’m on the same page…that’s why I make all my own stuff! I haven’t used sucanat, though I’m into Coconut sugar lately. I like that it’s lower on the glycemic index. Stevia really is just a leaf that’s naturally sweet. Some brands you buy are actually a green powder (the less processed varieties). I’ll have to look into sucanat.

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