Print

Vanilla Bean Creme Brulee

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This dairy-free, vanilla crème brûlée recipe is made with coconut cream and egg yolks for a rich, creamy custard flecked with vanilla beans and topped with a layer of caramelized sugar for that perfect crème brûlée crack.

Ingredients

Scale

  • 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

  1. Preheat oven to 325˚F.

  2. 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.

  3. In a mixing bowl, beat the egg yolks and sugar until smooth. Temper the eggs with 1 cup of hot coconut milk and then add them back to the saucepan.

  4. Divide between 4 8-ounce ramekins. Place ramekins in a baking dish and fill part way with boiling water (to prevent breaking).

  5. Bake for 35 – 40 minutes, or until centers are set. Remove from oven and let cool completely.

  6. Refrigerate for up to 2 days.

  7. Before serving, top with a thin layer of sugar (about 1 teaspoon per ramekin), use a kitchen torch to brown the sugar until it caramelizes.

Nutrition

Find it online: https://www.simplywhisked.com/creme-brulee/