Creme Brulee Recipe without heavy cream

This Vanilla Coconut Crème Brûlée is a creamy, dairy-free twist on the classic dessert. Made with coconut milk and egg yolks, it’s rich and smooth with a caramelized brown sugar topping. The recipe takes about 45 minutes to prepare and results in a sweet, indulgent treat. Each serving contains 390 calories, 34g of carbs, and 18g of fat. The blowtorch adds a perfect crispy finish to the custard, making it a delightful dessert for any occasion.

Ingredients

• 200ml of coconut milk
• 2 large egg yolks
• 50g of granulated sugar
• 1 tsp of vanilla extract
• 2 tbsp of brown sugar (for topping)

Directions

1. Preheat your oven to 150°C (300°F).
2. In a saucepan, gently heat the coconut milk until just simmering. Remove from heat.
3. In a separate bowl, whisk together the egg yolks and granulated sugar until pale and creamy.
4. Slowly pour the heated coconut milk into the egg mixture while whisking continuously to temper the eggs.
5. Add vanilla extract and mix well.
6. Pour the mixture into ramekins, filling them about three-quarters full.
7. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
8. Bake in the preheated oven for about 30-35 minutes, or until set around the edges but still slightly wobbly in the center.
9. Remove from the oven and let them cool at room temperature before refrigerating for at least 2 hours.
10. Once chilled, sprinkle a thin layer of brown sugar on top of each custard.
11. Using a blowtorch, carefully caramelize the sugar until it forms a crispy topping.
12. Let them cool for a minute before serving.

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