Crème brûlée

This is a sweet custard dessert with a caramel crust on top.  According to Wikipedia, it is translated burnt cream.  I only had it once, the summer before I went dairy free.  It was so sweet and creamy and so incredibly delicious.  I’m so excited to share a non-dairy version with you!


6 yolks

6 tablespoons sugar (4 tbsp & 2 tbsp)

3/4 to 1 teaspoon vanilla

2 cups full fat coconut milk/cream

2 tablespoons brown sugar



Heat coconut milk/cream in saucepan on medium until it is hot but not boiling.

Mix 2 tablespoons brown & white sugar; set aside.

Preheat oven to 325°F

Beat yolks, 4 tablespoons sugar and vanilla until thick & creamy.   *Slowly, drizzle in a little (1/4 cup) of hot cream into yolks, whisking constantly.  Slowly add a second 1/4 cup; whisking constantly; very slowly pour in remaining hot cream, whisking constantly.

Pour into a double boiler over gently boiling water; stir, constantly, until thick & a spoon is lightly coated, 3-5 minutes.  Remove from heat; pour into individual ramekins.

Place ramekins in baking pan & place in oven; slowly pour boiling water into baking pan to about half way up the ramekins.

Bake about 20-30 minutes, until edges have set but center still jiggles slightly when lightly shaken.  Carefully remove ramekins from water bath; set aside to cool (allow baking page with water to cool before removing from oven to avoid dumping hot water on yourself).  Cover ramekins with plastic wrap & place in refrigerator at least 3 hours; overnight would be better.

Sprinkle with reserved sugar & caramelize with kitchen torch or broiler.

Refrigerate until custard is set again.



*If the hot is poured into the egg yolks too fast, you’ll have scrambled sweet eggs.  🙂





Have you every had Crème brûlée before?  Comment & let me know.

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