Why you’ll love this vanilla bean crème brûlée
It’s been years since we lived in France, but I still remember the first time I had an authentic creme brulee. I honestly didn’t think I’d be able to replicate it since going dairy free, but after having so much success with the thickening power of eggs – have you seen my dairy free key lime pie yet? – I thought I would give it a go.
Since coconut milk is the closest thing to heavy cream, I used coconut milk and a little bit of Silk’s dairy free heavy cream alternative. If you aren’t a fan of coconut flavors, don’t worry you can’t really taste it thanks to the extra vanilla bean I used in the recipe. It really masks the flavor of the coconut and makes this creme brulee extra indulgent.
→ If you like this recipe, you should try these: dairy free cheesecake pudding / aquafaba mousse / dairy free banana pudding / blue moon ice cream
Frequently asked questions
Creme brulee actually needs to fully set in the refrigerator for at least a few hours, so making this a day in advance is super helpful. It’s a great make ahead option for dessert. Just be sure to wait to caramelize the sugar until right before serving.
This fancy dessert is usually served cold, aside from the top being torched to crystalize the sugar just before serving.
Creme brulee does present to be a hard texture, however after you break the perfectly crystalized top crust, you will find a creamy custard-like texture.
More dairy free favorites
Vanilla Bean Creme Brulee
Ingredients
- 1 15- ounce can full-fat coconut milk
- 1/3 cup Silk heavy whipping cream alternative
- 2 vanilla beans, split lengthwise and scraped (or 2 teaspoons vanilla extract)
- 1/2 cup sugar
- 1/4 teaspoon coarse salt
- 6 egg yolks
Instructions
- Preheat oven to 325˚F.
- Steep the vanilla. In a saucepan, combine the coconut milk, dairy free heavy cream, vanilla bean seeds, pods and salt. Bring to a strong simmer over low heat, then immediately remove from heat. Allow the liquid to steep for about 10 minutes. Then, discard the vanilla pod.
- Temper the eggs. Whisk the sugar, egg yolks and salt together until smooth. Then ladle 1/2 cup of the hot coconut milk into the egg mixture and whisk continuously to prevent the eggs from cooking. Repeat with another 1/2 cup of coconut milk. Then, transfer the egg yolk mixture to the saucepan and whisk until smooth.
- Bake the custard. Place 4 ramekins in a large baking dish and divide the liquid between them. Add water to the area surrounding the ramekins until the water reaches halfway up the sides of the ramekins.Bake the custards for 35 – 40 minutes. The custard should still be jiggly, but the tops should be set enough that they don't seem like they could splash.
- Let them chill. Remove them from the oven. You can remove them from the water bath as soon as they're cool enough to handle.Allow them to rest until they cool to room temperature. Then, transfer to the refrigerator until ready to serve (up to 2 days).
- Caramelize the sugar. Before serving, sprinkle the tops with about 1 teaspoon and use a kitchen torch to caramelize the sugar.If you don't have a kitchen torch you can also broil the crème brûlée in your oven for 5 – 10 minutes.
Like this? Leave a comment below!
Thanks for sharing this recipe
Would 2 regular eggs and 4 egg relaxer powder eggs work. I’m allergic to them but love this yummy crème brûlée
Thank you
I’ve never made this recipe without using eggs, but I would recommend looking for a vegan recipe rather than using an egg replacer.
I’d give this 10 stars if I could. I haven’t enjoyed crème brûlée in over 20 years since I’ve gone dairy free. Prior to that, this was by far my favorite dessert. I found the recipe on this site, sent it to my wife and mentioned how much I would love crème brûlée for my birthday(😊). She made it and I couldn’t be more ecstatic. We used the country crock whipping cream alternative. If somebody likes crème brûlée or any custard, I would highly recommend this. I’m so happy I found it.