Dairy-Free Crme Brle
This Dairy-Free Crème Brûlée is rich, creamy, and indulgent! Made with full-fat coconut milk, it’s a luscious dairy-free twist on a French classic.
Servings: 4 servings
Ingredients
- 1 can full-fat coconut milk 13.5 ounces
- 3/4 teaspoon vanilla extract
- 4 large egg yolks
- 4 tablespoons granulated sugar
- 4 teaspoons granulated sugar for topping
Instructions
- Preheat your oven to 325°F (160°C). This ensures that your crème brûlée bakes evenly.
- In a medium saucepan, pour in the full-fat coconut milk and add the vanilla extract. Heat the mixture over medium heat until it’s warm but not boiling, stirring occasionally.
- In a separate mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and well combined. This should take about 2-3 minutes.
- Slowly pour the warm coconut milk mixture into the egg yolk mixture, whisking continuously to temper the eggs and prevent curdling. Make sure everything is well combined.
- Strain the mixture through a fine-mesh sieve into another bowl or measuring cup for a silky texture. This removes any lumps or cooked egg bits.
- Divide the custard mixture evenly among the ramekins, filling them about 3/4 full. Place the ramekins in a shallow baking dish.
- Carefully pour hot water into the baking dish around the ramekins, making sure it reaches about halfway up the sides to create a water bath for gentle, even cooking.
- Bake in the preheated oven for 25-30 minutes, or until the edges are set but the centers are still slightly jiggly. Remove from the oven and let them cool at room temperature for about 30 minutes before refrigerating.
- Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or overnight to allow the custard to firm up.
- When ready to serve, sprinkle about 1 teaspoon of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy layer. Alternatively, place under the oven broiler for 1-2 minutes, watching closely to avoid burning.
Equipment
- Ramekins
- Mixing Bowl
- Whisk
- Shallow baking dish
- Kitchen torch
Notes
- Don’t skip straining the custard mixture for a silky smooth texture.
- Watch the baking time carefully to avoid a rubbery texture from overbaking.
- Caramelize the sugar topping just before serving to maintain its crispness.
- Try variations like adding cocoa powder, matcha, citrus zest, or pumpkin puree for fun twists.
- Store leftovers covered in the refrigerator for up to 3 days; freezing is not recommended.