Dairy-Free Crème Brûlée
Published
This dairy-free crème brûlée brings all the elegance of a French bakery to my kitchen. Coconut milk creates a smooth, creamy custard, and the caramelized sugar topping gives it that signature crackly finish. It’s a decadent dessert made from just four simple ingredients, perfect for anyone who needs a dairy-free twist on a classic.
Crème brûlée is one of my absolute favorite desserts. I love a rich, creamy custard, but I don’t get many opportunities to enjoy it. I put some effort into developing this version so it’s simple to make at home, using an easy tempering method and a gentle water bath to get that classic silky texture every time. The coconut milk blends beautifully with the egg yolks, and the torching step is quick and fun once the custards are chilled. I’d love to hear how yours turns out, so share in the comments if you try it.
Gluten-Free Baking Tips
- Temper slowly. Drizzle the warm coconut milk into the yolks a little at a time while whisking. This slow method prevents the yolks from scrambling and gives you that smooth, velvety custard base.
- Use a proper water bath. Nestle the ramekins in a baking dish and pour in hot water until it reaches about two-thirds up the sides. The steam and gentle heat protect the custard from curdling and help it bake evenly from edge to center.
- Avoid overbaking. Remove the custards when the center still has a slight jiggle. If the middle is firm or set, the texture will turn rubbery once cooled. A digital thermometer reading around 175°F is a reliable cue.
- Allow the custard to fully chill. Chill the custards completely before brûléeing the sugar. This keeps the topping crisp and the custard cool and silky underneath.
- Fully melt and dry the sugar topping. Keep the kitchen torch moving in small circles so the sugar melts evenly without burning. You want it bubbling and golden, so it cools into that crisp, crackly shell.
Dairy-Free Crème Brûlée
Equipment
- 4 4-6 oz Ramekins
Ingredients
- 13.5 oz full-fat unsweetened coconut milk, (400ml) 1 can
- 5 egg yolks
- ⅓ cup granulated sugar, (67g) + more for sprinkling on top
- 1½ tsp vanilla bean paste or extract, use vanilla bean paste if you want the classic speckled look and stronger aroma
Instructions
- Preheat oven to 300°F and place four 6 oz. ramekins in a medium baking dish (9×9 pan)
- In a medium saucepan, bring 1 cup coconut milk and sugar to a boil, stirring often to dissolve the sugar. Remove from the heat and add vanilla. Cover with a lid and let it sit for 10 minutes.
- Meanwhile, bring a kettle of water to a boil. Stir in the remaining coconut milk to the hot milk/sugar mixture.
- Whisk yolks in a medium bowl.
- Slowly stream the coconut milk mixture, whisking constantly until well combined.
- Divide the mixture evenly into the ramekins. Fill the pan with hot water, ⅔ of the way up the sides of the ramekins.
- Bake for 30-35 mins until 175°F and the center is barely set. It should jiggle slightly in the center.
- Cool for 2 hours at room temperature in the water bath. Then chill for 4 hours until completely chilled through.
- Sprinkle each chilled crème brulee with 2 tsp of sugar.
- With a kitchen torch, heat the sugar until all the sugar is dissolved and it is bubbly and brown. Chill again for 30 minutes before serving.
Notes
- Light coconut milk won’t work the same way—stick to full-fat for the creamiest texture.
- Swap vanilla paste for almond extract for a different flavor.
- Coconut sugar works inside the custard but not on top because it doesn’t melt the same way.
- For a faster chill: Use shallow, wide ramekins for a thinner custard that chills faster.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Crème Brûlée Step by Step
Gather all the ingredients together.
Preheat and prep the ramekins: Preheat your oven to 300°F and set four 6-ounce ramekins into a 9×9-inch baking dish.
Heat the coconut milk and sugar: In a medium saucepan, combine 1 cup of the full-fat coconut milk (from the 13.5oz can) with ⅓ cup (67g) granulated sugar. Bring the mixture to a gentle boil, stirring often until the sugar dissolves. Remove from the heat and stir in 1½ tsp vanilla bean paste or extract. Cover the saucepan and let it steep for 10 minutes.
Finish the milk mixture: While the vanilla steeps, bring a kettle of water to a boil. After 10 minutes, stir the remaining coconut milk into the warm mixture to cool it slightly.
Whisk the egg yolks: In a medium bowl, whisk 5 egg yolks until smooth.
Temper the yolks: Slowly stream the warm coconut milk mixture into the yolks while whisking constantly. Pouring too quickly can cook the egg yolks, so take your time and whisk until the mixture is smooth and fully combined.
Fill the ramekins and prepare the water bath: Divide the custard evenly among the four ramekins. Pour the boiling water into the baking dish until it reaches two-thirds of the way up the sides of the ramekins.
Bake the custards: Transfer the pan to the oven and bake for 30–35 minutes, or until the centers reach 175°F and jiggle slightly when gently shaken. Let the ramekins cool for 2 hours in the water bath at room temperature. Then transfer them to the refrigerator to chill for 4 hours, or until thoroughly cold.
Brûlée the sugar top: Once chilled, sprinkle each custard with 2 tsp of granulated sugar. Use a kitchen torch to melt and caramelize the sugar until it is fully dissolved, bubbly, and golden brown.
Chill and serve: Chill for 30 minutes before serving so the topping sets and the custard stays cold. Enjoy!
Common Troubleshooting
- Custard turned grainy: This usually means the yolks cooked too fast. Temper the warm coconut milk slowly into the yolks and keep the oven at 300°F for gentle baking.
- Custard overcooked/rubbery: Pull the ramekins from the oven when the center still jiggles slightly. A fully firm center means it has baked too long.
- Custard cracked on top: The water bath may not have been filled high enough. Make sure the hot water reaches at least ⅔ of the ramekin height for even, gentle heat.
- Curdling around the edges: This happens when the custard gets too hot. Use a thermometer if needed and remove from the oven once it reaches about 175°F in the center.
Serving Suggestions
I eat this dairy-free crème brûlée all on its own, it’s that good. When I have fresh berries on hand, I’ll scatter a few on top for a bright, juicy contrast to the silky custard and crackly sugar. It also pairs so well with a cup of coffee or espresso after dinner, or alongside something simple like my gluten-free shortbread cookies or gluten-free vanilla wafers. Even a slice of gluten-free pound cake, if you want something a little more filling.
Storage Instructions
Store the crème brûlée in the refrigerator, uncovered, for the first hour so condensation doesn’t form on the sugar crust, then cover each ramekin loosely with plastic wrap. They’ll keep well for up to 3 days. For the best texture, brûlée the sugar topping right before serving, as the caramelized layer softens over time in the fridge. Freezing isn’t recommended for this recipe, since the custard can turn grainy once thawed.
