Dairy-Free Crème Brûlée. Dairy Free Crème Brulee- rich and creamy vanilla custard with that perfect caramelized sugar crack. Easily made in your Instant Pot, or in your oven. This page may contain affiliate links.

Traditionally made with cream, we've opted for a dairy-free crème brûlée, swapping out heavy dairy. This Dairy Free Creme Brulee recipe is made with coconut cream instead of heavy cream but it's still delicious and surprisingly easy to make at home!! As I mentioned in my "Am I going vegan?" video, I'm sharing this Dairy Free Crème Brulee with you today! You can cook Dairy-Free Crème Brûlée using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Dairy-Free Crème Brûlée

Prepare 500 ml of Orley Whip.
It's 10 ml of Vanilla Essence.
You need 6 of egg Yolks, room temperature.
You need 90 ml of White sugar.
It's 90 ml of Caster sugar.

Our take on an original creme brûlée except this is a dairy free, gluten free and contains no refined sugars or oils! We talked about the differences in Crème Brûlée, Crème Caramel and Crème Catalana, three versions of a similar dessert that have their own My mission has paid off. I've created a lightened up and dairy free version of Crème Brûlée that I would be proud to serve to anyone, even Chef David. Breaking all the rules, this vegan crème brûlée is completely free of dairy and eggs.

Dairy-Free Crème Brûlée instructions

Preheat oven to 150 degrees C. Place 6 - one cup (240 ml) Crème Brûlée dishes or ramekins in a roasting pan..
In a saucepan, over medium-high heat, bring the cream and the vanilla essence to the scalding point (the cream just begins to bubble around the edges).
Meanwhile in a heatproof bowl beat the egg yolks and white sugar until thick and pale..
Gradually pour the scalding cream into the egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle..
Prepare a water bath (bain marie) by carefully pouring enough hot or boiling water so that the water comes halfway up the sides of the ramekins. Bake for about 30 - 40 minutes (baking time can vary depending on size of ramekins and temperature of water) or just until the custards are set (a slight wobble is okay)..
Immediately remove the custards from the water bath and cool to room temperature, refrigerate for at least 4 hours or until cold and firm..
To serve, remove the custards from the refrigerator. Sprinkle an even, not too thick, layer (about 15ml) of caster sugar over the custards. Using a hand held kitchen torch, or under a very hot preheated broiler, caramelize the sugar until it is golden brown and bubbly. Let sit a few minutes so the sugar can harden then serve..

Yet the recipe, as created by Pure Ella for So Delicious Dairy Free, results in a creamy custard-like dessert with a crusty, sugary topping. Ella uses a mix of coconut milk beverage, full fat coconut milk, and cashew butter for. Split the vanilla bean in half and scrape out the seeds. This dense, lightly sweet dairy-free creme brulee is the delicious cousin of it's dairy-full favorite. But unlike some other dairy-free creme brulee recipes you won't have to worry about it not setting.