Vanilla Bean Creme Brulee
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.
Servings: 4
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.
- 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.
- 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.
- Divide between 4 8-ounce ramekins. Place ramekins in a baking dish and fill part way with boiling water (to prevent breaking).
- Bake for 35 - 40 minutes, or until centers are set. Remove from oven and let cool completely.
- Refrigerate for up to 2 days.
- 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.