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
- 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.
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!