Dairy-free Crème Brûlée Recipe
Silky smooth, with a perfectly caramelized sugar crust, dairy-free crème brûlée offers all the decadence of the classic dessert
Servings: 4 Servings
Calories: 444kcal
Equipment
Ingredients
- 6 large egg yolks
- 7 tablespoons granulated sugar divided
- 1 whole vanilla bean scraped - or 2 teaspoons pure vanilla extract
- 2.5 cups full fat coconut milk shake before using
- berries for garnish optional
Instructions
- Pour the coconut milk into a medium-sized saucepan. Slice open the vanilla bean, scrape out the seeds, and add both the seeds and pod (or vanilla extract, if using) to the milk. Slowly heat the mixture over medium-low heat, stirring occasionally. Keep an eye on it; you want it to steam but never boil.
- In a large mixing bowl, whisk together the egg yolks and 4 tablespoons sugar until the mixture turns pale and creamy. This step is essential to achieving a smooth texture.
- Once the coconut milk is warm, slowly ladle small amounts into the egg mixture while whisking constantly. This tempers the eggs, preventing them from scrambling. Gradually incorporate all the warm milk, creating a smooth custard base.
- Place mixture on top of the pot of boiling water. Reduce heat to simmer, and stir over simmering water until mixture lightly coats the back of a spoon, about 3 to 4 minutes.
- Divide the prepared custard evenly between 4-6 ramekins, leaving a little space at the top. Place ramekins on a silicone-lined baking sheet.
- Bake in preheated 300°F. oven for 30 to 40 minutes. You’ll know the custard is ready when it’s set around the edges but still has a slight jiggle in the center.
- Remove the ramekins from the baking sheet and let them cool to room temperature. Transfer them to the refrigerator for at least 3-4 hours, or overnight if possible. Chilling is key to allowing the custard to firm up properly.
- Once the custard is thoroughly chilled, sprinkle about 1-2 teaspoons of superfine sugar over the surface of each ramekin. Tilt and rotate the ramekin to distribute the sugar evenly.
- Torch the sugar with steady, circular motions until it melts and turns into a golden, glassy crust. The goal is an even caramelization without burning.
- Allow the sugar topping to cool for a minute or two, letting it harden completely.
- Garnish with fresh berries, mint leaves, or a sprinkle of sea salt and serve.
Notes
- Sprinkle 1-2 teaspoons of sugar over each ramekin and tilt it gently to spread the sugar in a thin, even layer. Uneven sugar can lead to inconsistent caramelization.
- No torch? No problem. Place the ramekins under your oven’s broiler, about 5-6 inches away from the heat source. Monitor closely, as the caramelization happens quickly, usually in a minute or two.
- Vanilla Bean Paste: Slice thru the top of the vanilla bean, then use the side of the knife to scrape out the inside.
- You can substitute equal amounts heavy cream for the coconut milk if dairy-free is not needed.
Nutrition
Calories: 444kcal | Carbohydrates: 26g | Protein: 7g | Fat: 37g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 275mg | Sodium: 31mg | Potassium: 339mg | Sugar: 21g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 5mg
