Rich and creamy Creme Brulee, with or without the dairy. It's the perfect dessert to impress your guests any time of year!
dairy-free dessert recipe
whole vanilla bean
full fat coconut milk
shake before using
berries for garnish
Preheat oven to 300 degrees. Fill a large pot with an inch or two of water and bring to a boil.
In a large stainless steel mixing bowl, beat together egg yolks, 4 Tablespoons sugar, and pulp from vanilla bean until thick and creamy.
In a small saucepan over LOW heat, stir and heat coconut milk until it almost comes to a boil. Remove from heat.
Use a ladle to pour a small amount of heated milk into the egg yolk mixture. We do not want to make scrambled eggs. Pour in a second ladle of milk.
Pour in remaining milk, and beat to combine.
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 - 4 minutes.
Remove mixture from heat and pour into one large shallow oven-proof dish, or four small ones.
Bake in preheated oven for 30 minutes.
Remove from oven and allow to cool to room temperature.
Place in the refrigerator for 1 hour, or overnight.
Just before you are ready to serve, mix 2 Tablespoons of brown sugar with remaining 2 Tablespoons of granulated sugar in a small bowl.
Sprinkle sugar mixture over chilled custard.
Using a kitchen torch, melt the sugar on top of the creme brulee.
Allow sugar to cool, and place in refrigerator for a few minutes until custard is set again.
If you do not have a kitchen torch, you can place under the broiler in your oven for a minute or two to melt the sugar. Watch very closely, or it will burn!
You can substitute equal amounts heavy cream for the coconut milk if desired.
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