*Save the egg whites for use in other recipes, such as frittatas, scrambles, or coconut macaroons
NOTE: For the fellow creme brulee junkies - you can easily brulee these. All you have to do is add the sugar layer, use a blow torch (or crank up your oven to broil) to evenly caramelize the sugar and wait a wee bit longer to dig in!
I think I’ll stick with the pots de creme and save the fire danger for another day.
*Recipe reference links: Heavy cream, ideally organic, grass-fed. May substitute full-fat coconut milk for a dairy-free version and egg yolks from pasture-raised hens)*