Who doesn’t love Creme Brûlée? Maybe someone who hasn’t tried it yet. It’s one of the things that was hard to give up when we stopped eating dairy. My kids love it too, and they’re so happy they can now have it whenever they want it. Or at least whenever I agree to make it. As I’m typing this, I’m realizing this recipe is definitely easy enough for them to do it themselves. We’ll try it this weekend (fingers crossed the house is still standing by Monday). Like all the recipes I post, it’s easy, and other than the time it takes for it to sit in the refrigerator, it doesn’t take a lot of time to make. The longer you leave it in, the better texture it creates. I suggest waiting at lease an hour and a half.
Creme Brûlée Dairy Free
- 1 can full fat coconut milk (I like Native Forest because it's organic, and in BPA free cans)
- 3 large egg yolks
- 2.5 tbsp raw honey
- 1 tbsp vanilla extract
- coconut sugar (enough to top and melt)
- Preheat oven to 325.
- Warm Milk in a saucepan over medium heat until it comes to a boil, then turn it down to low while you whisk together eggs yolks, honey, and vanilla in a separate mixing bowl.
- Add the egg mixture to the milk. Make sure the milk is just warm, not boiling, so you don't cook the eggs.
- Once combined, pour the mixture into ramekins - filling halfway. Bake for 45 minutes, then place in the refrigerator for at least 1.5 hours, preferably 3.
- If you wish, and I do, you can sprinkle coconut sugar on top and broil for a few minutes so the sugar melts, or use a cooking torch, then put it back in the refrigerator for another hour or two. I know it seems like a long time, and it is, but there's not a lot of actual labor. Most of it is just waiting, so don't be put off by the time issue. It's really not a big deal, and totally worth it.