{"id":24808,"date":"2015-12-13T08:50:04","date_gmt":"2015-12-13T16:50:04","guid":{"rendered":"https:\/\/shescookin.com\/?p=24808"},"modified":"2019-08-29T06:36:42","modified_gmt":"2019-08-29T13:36:42","slug":"easy-dairy-free-creme-brulee-with-safeeggs","status":"publish","type":"post","link":"https:\/\/shescookin.com\/easy-dairy-free-creme-brulee-with-safeeggs\/","title":{"rendered":"Easy Dairy-Free Creme Brulee with #SafeEggs"},"content":{"rendered":"
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Cr\u00e8me Br\u00fbl\u00e9e,\u00a0<\/em><\/strong>a classic dessert on restaurant menus everywhere from London to Beijing, Los Angeles to Boston, but if you’re lactose intolerant, one whose deliciously elegant creaminess can wreak havoc. Fear not! We have a luscious Dairy Free Creme Brulee recipe for you!<\/p>\n Jump to Recipe<\/a><\/p>\n Both my daughter and I are among the unfortunate ones who have had to deal with sensitivity to dairy products at various times over the years.* Fortunately for us, we can indulge in most cheeses, and yogurt is OK, we just have to avoid rich cream sauces, ice cream, and full cream desserts like cr\u00e8me br\u00fbl\u00e9e. And what’s the fun in that?!<\/p>\n Being in the midst of the holiday baking season and spurred on by Davidson’s Safest Choice Eggs<\/a> #SafeNog campaign, visions of sneaking grandma’s rum-spiked egg nog were dancing in my head. Originally, I was compelled to experiment with making dairy-free homemade eggnog (boozy of course) but when I saw this Trader Joe’s Coconut Cream, I did a 360 and decided to create a dairy-free cr\u00e8me br\u00fbl\u00e9e instead.<\/p>\n <\/p>\n Cr\u00e8me br\u00fbl\u00e9e calls for separating the yolks from the egg whites and it’s always best to use pasteurized eggs to avoid the risk of salmonella. Davidson’s Safest Choice\u00ae Eggs<\/strong> are pasteurized, so they taste great and are safe for all your favorite egg dishes. The Safest Choice™ all-natural, gentle water bath\u00a0pasteurization\u00a0process eliminates the risk of\u00a0Salmonella in eggs\u00a0without changing the nutrition or flavor. You can safely enjoy eggs prepared over easy, sunny side up,\u00a0poached\u00a0or\u00a0soft scrambled; recipes such as\u00a0Hollandaise,\u00a0Caesar salad dressing\u00a0and other sauces\u2014and especially, drinks like egg nog and the hundreds of frothy cocktails that include egg whites, such as Pisco Sours, Whiskey Sours, Ramos Gin Fizz and, my favorite, the luscious Lemon Meringue Martini<\/a>.<\/p>\n <\/p>\n You’re probably wondering if the coconut cream imparts a strong coconut flavor – it does not. I bake with coconut oil and use coconut milk often, the coconut flavor is always very subtle. This\u00a0Cr\u00e8me br\u00fbl\u00e9e tastes very much like those made with full cream, but is lighter and slightly looser in texture and not as rich. You’re going to love it, even if you’re not lactose intolerant!<\/p>\nLactose Intolerant? You Can Still Enjoy Cr\u00e8me Br\u00fbl\u00e9e!<\/strong><\/h2>\n
Why Pasteurized Eggs?<\/h2>\n
Dairy-Free Creme Brulee Recipe<\/h2>\n