Easy Dairy-Free Creme Brulee with #SafeEggs
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
You won't believe how easy it is to make this all-time favorite elegant dessert. Rich coconut cream replaces dairy so you can indulge with less guilt and no worries if you're lactose intolerant.
Course: Dessert
Servings: 2 servings
Author: Priscilla
Ingredients
  • 1 cup canned full fat coconut milk or coconut cream
  • 2 tablespoons honey
  • pinch of sea salt
  • 1/2 teaspoon vanilla extract
  • 2 Safest Choice pasteurized egg yolks
  • 2 teaspoons granulated or maple sugar
  • 2 3 " ramekins
  • 4 cups water
  • Kitchen torch
Instructions
  1. Preheat oven to 300°F.
  2. Line the bottom of a large baking dish with a damp kitchen towel. Pour 4 cups water into the cloth-lined pan.
  3. Combine coconut cream, honey, salt, and vanilla extract over medium-low heat. Stir occasionally, 3-4 minutes, until steam rises, but DO NOT bring to a boil
  4. Whisk the eggs in a large bowl and very slowly pour in the milk mixture while constantly whisking the eggs. Alternately, you can use a blender: first add the egg yolks and blend on Low speed for a few seconds. SLOWLY pour hot cream mixture very slowly through the hole in the lid of the blender into the yolks, in a very thin stream, blending constantly until all of the milk mixture is incorporated.
  5. Pour the custard into ramekins. I used 3" ramekins which took 45 minutes to set. Smaller ramekins may take longer.
  6. Cool until ready to serve. When ready to serve, sprinkle 1 teaspoon of sugar on top of each dessert and use the kitchen torch to caramelize the sugar and create the crispy shell we all love.
Recipe Notes

*The success of many custard recipes (crème brûlée, flan, cheesecake) depends on baking in a water bath, which allows these delicate desserts to cook more evenly and slowly. We’ve always called for adding boiling water to the roasting pan for the bath, but when we were developing our recipe for Lemon Pudding Cakes (see related content), we found that pouring cold water into the pan delivered better results: a bottom pudding layer that was gently and evenly cooked, and a top cake layer that was perfectly baked and nicely browned. (Source: Cooks Illustrated)
If you don't own a kitchen torch, you can place the ramekins under the broiler for a few seconds, but it doesn't work as well. I bought a kitchen torch at Chef Toys, but they're available on Amazon, Crate n' Barrel and other kitchenware stores.