Who says lactose-intolerant people can’t enjoy a creamy, dreamy dessert?
My college roommate had an acute dairy allergy. So even though she wanted to partake in the café’s monthly crème brûlée, she couldn’t. At the time, I didn’t know how to make a dazzling dairy-free dessert that tastes like the original, but today I’ve learned something new and sweet. Turns out, dairy-free crème brûlée is easy to make—and tastes just as creamy and dreamy as the original dish.
The phrase crème brûlée means “burnt cream” in French. The dessert originated in France in the 1600s, then become quite popular all over Europe, and went fully global in the 1980s.
Traditional crème brûlée is made with heavy cream, but this recipe replaces it with full-fat coconut milk. The sweet and simple combo of velvety coconut and whipped egg yolks creates a custard that’s just as magnificent as its classic counterpart—sans the risk of tummy ache.
Right before serving, finish your dairy-free crème brûlée with fresh berries, powdered sugar, or cinnamon, and voilà! You’ve got a delectable dessert you can tap with a spoon to get to the softly luscious cream inside.
What if I don’t have a kitchen torch?
If you don’t have a kitchen torch, it’s okay! You can caramelize the top of your crème brûlée by broiling it in the oven for about five minutes. Keep a close eye on it with the oven light on so you can see when it gets that crackled, golden brown top.
How do I store leftovers?
Let leftover crème brûlée cool to room temperature, then cover it tightly with plastic wrap or place it in an airtight container. It’ll stay good in the fridge for up to 4 days—but it’s best to caramelize the sugar top just before serving, as it can get soggy in the fridge. I do not recommend freezing crème brûlée because the texture becomes grainy.
Serving suggestions
You could dial up the decadence by serving this dessert with dairy-free versions of Chocolate-Covered Raspberries, Chocolate-Covered Strawberries, or Chocolate-Covered Blueberries. Then, wash it all down with a fruity Pink Drink.
Ingredients
- 1 can (13.5-ounces) full-fat coconut milk
- 3/4 teaspoon vanilla extract
- 4 large egg yolks
- 4 tablespoons granulated sugar
- 4 teaspoons granulated sugar for topping
Instructions
- Preheat the oven to 325°F.
- In a saucepan over medium heat, bring the coconut milk to a simmer. Once simmering, remove from heat and mix in the vanilla extract.
- In a medium mixing bowl, mix the egg yolks with 4 tablespoons of sugar and whisk until smooth.
- Slowly incorporate the hot coconut milk into the egg mixture, whisking constantly to avoid curdling the eggs.
- Pour the mixture into 4 6-ounce ramekins. Place them in a baking dish. Fill the dish with enough hot water to reach halfway up the sides of the ramekins.
- Bake until the custard is set but still jiggly in the center, about 40 minutes.
- Remove the custards from the oven and water bath, let cool, then refrigerate for at least 4 hours.
- Sprinkle 1 teaspoon of sugar over each custard. Caramelize with a kitchen torch before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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