Dairy-Free Creme Brûlée-RECIPE - Smashed Peas & Carrots (2024)

There once was a girl who met a boy and they fell in love. Not only did they love each other so very much but they also loved sharing their love of Creme Brûlée together. Oh, what a decadent and romantic dessert to share. So delicious that crispy burnt sugar topping combined with that smooth velvety custard. They loved it so. Then one day in this new year that boy decided that starting in the month of February he was going to go dairy-free and gluten-free. This wasn’t really an issue until that girl realized that smack dab in the middle of the month of February was a certain day known as Valentine’s Day.

Whaaat? Yup, that meant no enjoying of any Creme Brûlée for them! That is until that girl spent an afternoon in the kitchen (while that boy played with the kids!)perfecting the most delicious DAIRY-FREE Creme Brûlée. Yes, she did! That boy loved that girl even more that day (and that girl loved that boy even more too for watching the kids!) and they lived happily ever after 🙂

First off, you will need 5 eggs yolks. We are lucky enough to get farm fresh eggs from a good friend that come in a variety of egg sizes and colors. The kids love to see what color eggs we get each time, it’s always a fun mystery!

You will need to use one can of coconut milk for this recipe. Use the full-fat milk and not the low-fat or lite variety for best results!

PS. My husband is not a huge coconut eater/lover and he really loved this Creme Brûlée…there is only a very slight taste of coconut in the first bite and then it’s just all Creme Brûlée goodness after that. If you increase the vanilla you may find the coconut taste gone altogether.

You will also need 1/2 cup of white granulated sugar as well as a few extra tablespoons for the ramekins in order to make the crisp sugar topping.

I used two vanilla beans, cut in half and scraped the bean pulp out with a knife. If you do not have this ingredient readily available just use a teaspoon or two of vanilla extract instead!

Pour the coconut milk into a small saucepan along with the scraped vanilla bean pulp and heat on medium-low heat until just simmering.

Next place 5 egg yolks into the bowl of an electric mixer along with 1/2 cup of sugar and mix until the egg yolk become lighter in color. Once that happens, grab the just simmering coconut milk and pour just a little in and mix it well. We need to temper the eggs so that they don’t scramble when meeting a hot liquid. Once the coconut milk mixes in, continue to add in the rest of the milk until well combined. It may be a bit frothy on the top and you can scrape that off if you’d like. I usually leave it on and scrape it off once in the ramekins.

Place 4-6 ramekins into a shallow baking dish and pour the coconut milk mixture evenly into each one.

Then pour hot water into the baking dish until it is halfway up the sides of the ramekins. Very carefully place the baking dish with ramekins into an oven at 325 degrees for 30-35 minutes.

You will want the custard to be set but upon shaking the ramekins it should jiggle just slightly in the center. Let cool or refrigerate until ready to eat.

Once cooled or you are ready to eat, grab you butane torch. Mine looks like this…pure awesomeness…gotta love a manly kitchen tool 🙂

Sprinkle one tablespoon of sugar over top the custard in each ramekin and slowly burn the sugar until it’s nice and browned and crisp.

Then grab a spoon and crack that beautiful sugar shell you just made and take a big ‘ol bite of the smooth custard and crispy sugar combination that will be dancing around in your mouth.

Oh! Just look at that crunchy sugar top…that velvety custard…pure heaven!

The perfect romantic dessert, no?

And dairy-free!!

Enjoy!

XOXO,