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Dairy-Free Crème Brûlée

Steps Cook Recipes Dairy-Free Crème Brûlée using 5 ingredients and 7 steps

Dairy-Free Crème Brûlée - As I mentioned in my "Am I going vegan?" video, I'm sharing this Dairy Free Crème Brulee with you today! I'm in love with this creation SO much and am so pleased with how well it turned out. I had to try it out a few times at varying temperatures and times in the oven but I perfected! If you've never made crème brulee at home, you're missing out! This Dairy-free Crème Brûlée is a great recipe everyone should have when they entertain their dairy-free guests.

Dairy-Free Crème Brûlée

Crème Brûlée is a traditional French dessert comprised of a rich custard topped with a hardened layer of caramelized sugar.

The main ingredients are cream, sugar, egg or egg yolks, and vanilla.

You can have Dairy-Free Crème Brûlée using 5 ingredients and 7 steps. Here is how you achieve it.

Ingredients make Dairy-Free Crème Brûlée

  1. It's 500 ml Orley Whip.
  2. You need 10 ml Vanilla Essence.
  3. It's 6 egg Yolks, room temperature.
  4. Prepare 90 ml White sugar.
  5. Prepare 90 ml Caster sugar.

Dairy-Free Crème Brûlée instructions

  1. Preheat oven to 150 degrees C. Place 6 - one cup (240 ml) Crème Brûlée dishes or ramekins in a roasting pan..
  2. In a saucepan, over medium-high heat, bring the cream and the vanilla essence to the scalding point (the cream just begins to bubble around the edges).
  3. Meanwhile in a heatproof bowl beat the egg yolks and white sugar until thick and pale..
  4. Gradually pour the scalding cream into the egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle..
  5. Prepare a water bath (bain marie) by carefully pouring enough hot or boiling water so that the water comes halfway up the sides of the ramekins. Bake for about 30 - 40 minutes (baking time can vary depending on size of ramekins and temperature of water) or just until the custards are set (a slight wobble is okay)..
  6. Immediately remove the custards from the water bath and cool to room temperature, refrigerate for at least 4 hours or until cold and firm..
  7. To serve, remove the custards from the refrigerator. Sprinkle an even, not too thick, layer (about 15ml) of caster sugar over the custards. Using a hand held kitchen torch, or under a very hot preheated broiler, caramelize the sugar until it is golden brown and bubbly. Let sit a few minutes so the sugar can harden then serve..

Dairy-Free Crème Brûlée - I used canned coconut milk in this recipe because it is thicker and has a higher fat content, similar to heavy cream. There is a bit of a coconut flavor, but you can help to disguise the coconut flavor with a little extra vanilla. In a small saucepan over medium-high heat, combine the fresh mango puree. How to Make Dairy-Free Crème Brûlée. While the traditional recipe is made with heavy cream, many people (including me) are sensitive to or intolerant of dairy — or they are simply looking for a plant-based alternative. In this recipe, coconut milk replaces the heavy cream, resulting in a naturally lactose-free crème brûlée that is still creamy and delicious. Traditionally made with cream, we've opted for a dairy-free crème brûlée, swapping out heavy dairy for silky coconut milk, adding to the richness of the dish yet keeping it simple. Thank you and good luck