Coconut Crème Brûlée: Dairy-Free Delight
Dairy-Free Crème Brûlée: craft this rich, creamy dessert with a perfect caramelized sugar crust. A delightful treat for any occasion, free from dairy.
Ingredients
- 1 can (13.5 oz) full-fat unsweetened coconut milk, divided
- ⅓ cup (67g) granulated sugar
- 1 ½ tsp vanilla bean paste or extract
- 5 large egg yolks
- Granulated sugar for topping
- pinch salt
Instructions
- Preheat oven to 300°F (150°C) and place four 6 oz. ramekins in a medium baking dish.
- In a medium saucepan, bring 1 cup of coconut milk and ⅓ cup of granulated sugar to a boil, stirring to dissolve. Remove from heat, stir in vanilla, cover, and let sit for 10 minutes.
- Meanwhile, bring a kettle of water to a boil. Stir the remaining coconut milk into the hot milk/sugar mixture.
- Whisk egg yolks in a medium bowl, then slowly stream the warm coconut milk mixture into the yolks, whisking constantly until combined.
- Divide the mixture evenly into ramekins. Carefully fill the baking pan with hot water, ⅔ up the sides of the ramekins, creating a water bath.
- Bake for 30-35 minutes, or until the internal temperature reaches 175°F (79°C) and the center is barely set.
- Cool ramekins in the water bath at room temperature for 2 hours, then transfer to the refrigerator and chill for at least 4 hours.
- Just before serving, sprinkle with granulated sugar and caramelize with a kitchen torch.
Video
Notes
- For the classic speckled look and a stronger aroma, use vanilla bean paste instead of extract.
- To prevent curdling, slowly stream the warm coconut milk mixture into the whisked egg yolks while continuously whisking.
- Proper chilling is key: allow the brûlées to cool completely in the water bath, then chill for at least 4 hours in the refrigerator for the best set texture.
- Ensure the internal temperature reaches 175°F (79°C) for food safety and proper setting. The center should still have a slight jiggle. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To prevent curdling, slowly stream the warm coconut milk mixture into the whisked egg yolks while continuously whisking.
- Proper chilling is key: allow the brûlées to cool completely in the water bath, then chill for at least 4 hours in the refrigerator for the best set texture.
- Ensure the internal temperature reaches 175°F (79°C) for food safety and proper setting. The center should still have a slight jiggle. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.