Can you REALLY enjoy a delicious creamy dairy free creme brulee? Yes! It’s rich, creamy and has that amazingly delicious cracked top! And best of all you need is just a few ingredients and a few minutes of time to get your creme brulee fix! (gluten free, dairy free, vegetarian, nut free, soy free option, FODMAP)
With roots deeply embedded in Europe (and specifically France), creme brulee has been a long time popular dessert. It was first cooked by French cook Francois Massialot, a cook at the Palace of Versailles. Creme brulee is a sweet custard made with egg yolks and milk with a torched sugar crust.
Dairy Free Heavy Whipping Cream
The main ingredient that will give your creme brulee that creaminess is heavy whipping cream. There are many delicious dairy free heavy whipping creams on the market now. Silk brand offers one and recently at the store I found that Country Crock now offers a dairy free heavy whipping cream too.
I would for sure make sure that you use dairy free heavy whipping cream. In a pinch though if you can’t find it, dairy free creamer might work too as it’s thicker than dairy free milk.
Make sure you are using the real deal here! Make sure you are using real vanilla for that rich vanilla taste! Vanilla beans are ideal.
Eggs will add the thickness you want to your recipe and also that rich custard taste.
Caster sugar should be used to finish off the dessert and give your recipe that nice burnt cracked top!What is Caster Sugar
Item's You'll Need
None of these items are totally essential, but for a legitimate creme brulee these help to give it the authentic taste and look you want.
This recipe will make six servings if you use six ounce sized ramekins.How Big Are Six Ounce Ramekins
A strainer is optional and honestly I usually just use my smaller colander to strain the custard if needed. Straining it makes a nice smooth even custard.What is a Custard Strainer
To get that nice cracked burnt sugar taste on top, most creme brulees are made by sprinkling a layer of caster sugar on top, then using a torch until it caramelizes. If you don’t want to use a torch you can use the broiler on your oven to achieve that same caramelization.What is a Creme Brulee Torch
You will need to cook this creme brulee on the stovetop then place it in the ramekins to finish cooling. When you’re ready to enjoy your creme brulee, you add the sugar and torch or broil it to perfection! You can even make the creme brulees ahead of time for a day or two before serving them.
You can make your creme brulee base a day or two ahead of time, then refrigerate it covered. But you always want to wait until you are just serving up your creme brulee to add the sugar topping.
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Five Ingredient Dairy Free Creme Brulee
- 2 cups dairy free heavy whipping cream
- 5 whole egg yolks room temperature
- 2 tbsp cornstarch
- ½ cup sugar plus extra for topping
- 1 teaspoon vanilla extract or 1 vanilla bean
- In a medium saucepan, mix together the dairy free heavy whipping cream, sugar, and vanilla extract (or bean). Turn heat to medium, stirring frequently to dissolve the sugar. Heat the mixture just until the mixture starts bubbling around the edges and the cream mixture is steaming. DO NOT BRING THE MIXTURE TO A BOIL
- In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Slowly add the hot cream mixture very slowly while you continue to whisk. This is called tempering and makes it so the egg doesn't start to cook.
- Once the eggs are incorporated into the cream mixture, pour the whole mixture back into the saucepan and return it to medium heat. Cook the mixture while stirring constantly. Make sure you are scraping the bottom so the mixture on the bottom of the pan doesn't burn. Allow the mixture to come to a boil and thicken, approximately 3-5 minutes. Once the mixture comes to a boil cook for an additional minute.
- Remove the mixture from the heat and place the mixture through a strainer to remove any thick chunks. Divide the mixture into the six ramekins.
- If serving immediately sprinkle a generous amount of caster sugar on top. Torch or place the creme brulee under the broiler until the sugar begins to melt and caramelizes.
- After making the custard you can also cover and refrigerate the custard for up to two days prior to serving. Make the creme brulee topping prior to serving.