Dairy Free Creme Brulee
Indulge in the creamy decadence of classic crème brûlée without any dairy in this sumptuous recipe. Silky smooth and rich, this dairy-free version maintains all the luxurious texture and flavor you crave, making it a perfect dessert for those with lactose intolerance or dairy allergies, as well as anyone seeking a lighter alternative.
Crafted with a luscious blend of coconut milk, infused with vanilla and a touch of sweetness, each spoonful offers a velvety mouthfeel that melts on your palate. The custard is delicately set, with just the right balance of sweetness, allowing the caramelized sugar topping to crackle with each spoonful.
Serve it at your next dinner party or enjoy it as a luxurious treat for yourself (my preference), savoring each spoonful of this dairy-free delight.
Ingredients
Dairy Free Custard
2 teaspoons vanilla
1 (13.5 oz) can full-fat coconut milk
5 egg yolks
¼ cup white sugar
For Topping
4 Tablespoons sugar
Directions
Preheat oven to 325F.
Whisk all ingredients, except sugar for topping, until smooth.
Evenly divide the creme mixture between 6 ramekins.
Place ramekins in a baking dish. Fill the baking dish with hot water so that it comes half-way up the side of the ramekin. Be careful to not splash water into the custards, they won't set.
Bake for 40-45 minutes, or until the custard is "set." They should be nearly solid but still have some good jiggle.
Carefully remove the custards from the hot water. Cool at room temperature, uncovered, for 30-45 minutes. Then chill for 3-4 hours or overnight.
To Serve:
Sprinkle the top of each custard with a thin, even layer of sugar. Melt the sugar with a kitchen torch.
