Dairy-free Crème Brûlée | Dairy-Free Desserts

Dairy-freeCreme Brulee

This Dairy-free Crème Brûlée is a great recipe everyone should have when they entertain their dairy-free guests. Or better yet, you’re dairy-free like me and can’t wait to try this safe recipe!

Crème Brûlée is a traditional French dessert comprised of a rich custard topped with a hardened layer of caramelized sugar. The main ingredients are cream, sugar, egg or egg yolks, and vanilla. Until now, I was resigned to the fact that I have to miss out on this dessert!

This dairy-free Crème Brûlée has similar ingredients but instead of using full-fat dairy cream, I’m using a soya cream, and the results are excellent. I’ve served these at dinner parties before and no one has tasted the difference! What’s more, this recipe only calls for 4 ingredients.

I have adapted the BBC Good Food recipe and have substituted one ingredient to ensure dairy-free. This recipe is naturally gluten-free and nut-free.

Dairy-free Crème Brûlée

Prep Time 15 mins
Cook Time 30 mins
Course Dessert
Cuisine French
Servings 6


  • 500 ml Soya Cream
  • 1 tsp Vanilla Essence/1 Vanilla Pod
  • 100 g Caster Sugar
  • 6 Free-Range Egg Yolks


  • Pre-heat the oven to 150 degrees celsius.
  • Pour the dairy-free cream into the saucepan and add in a teaspoon of vanilla essence.
  • Bring the cream to the boil, then simmer for 5 minutes.
  • Meanwhile, in a separate heatproof bowl, mix the egg yolks with the sugar and beat with a whisk until light and fluffy.
  • Bring the cream back to boiling-point. Pour it over the egg misture whisking continuoudsly until thickened. This shows teh egg has started to cook.
  • Pour the mixture into a jug and fill 6 ramekins.
  • Place the ramekins into a large roasting dish and pour enough hot water to come halfway up their outsides. This is called a bain-marie.
  • Place the bain-marie on the middle shelf in the oven, and bake for 40-45 minutes until the custards are just set but slightly wobbly in the middle.
  • Remove the ramekins from the water and leave to cool at room temperature. Chill until needed.
  • When you are ready to serve, sprinkle over a teaspoon of caster sugar evenly over the surface of each Creme Brulee, then caramelise with a Chef's blowtorch, or under the grill.
  • Set aside for a few minutes for the sugar to harden, then serve.


When sprinkling sugar over to caramelize, less is more. The more sugar, the longer it will take to caramelize and more likely to burn.
These will keep for 2-3 days in the fridge.
Keyword Creme Brulee, Dairy Free

Since you are using only egg yolks with this recipe, why not try my Dairy-free chocolate mousse recipe to use up the leftover egg whites!

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