Dairy-free creme brulee
Dairy intolerant, but you have always wanted to try a creme brulee? You have come to the right page. Instead of milk and heavy cream, this recipe uses soya cream and coconut yogurt. Note: This recipe is not vegan because it contains egg yolks.
Soya cream: Soya cream is best for this recipe, because it gives the best consistency. Soya milk will not give you the creaminess required.
Coconut yogurt: Coconut yogurt has a nice and creamy consistency. If coconut yogurt is hard to find in your region, you can replace it with any plain, thick vegan yogurt. Otherwise, you can also use the solidified cream at the top of a coconut can!
Vanilla: Obviously, vanilla pods are better in providing a strong flavour. However, there are hard to find and more expensive. Vanilla extract will also do the tick for this recipe
Torch flam: This piece of equipment is a real plus for this recipe. There are usually not too expensive. But, do not worry if you don't have it. You will just have to use the grill option of your oven.
Dairy-free creme brulee recipe
Servings
4
Preparation time
10 min
Cooking
time
22 min
total time
35 min
Ingredients
- 150g of soya cream
- 30g of coconut yogurt
- 15-20g of brown sugar
- 2 egg yolks
- 25g of white sugar
- 1 teaspoon of vanilla extract
Instructions
Start preheating the oven at 200° C. In a pot gently heat the soya cream, coconut yogurt and vanilla. Once it starts reaching a boil, cut the heat. In a bowl on the side, separate the whites from the yolks. (The whites can be used in a different recipe, such as meringues). To the yolks, add the white sugar and whisk them together, then add while stirring, the soya cream/ coconut yogurt mixture.
Pour your mixture into ramekins and place them into a bain-marie (water-bath) using a larger dish. Then place the water-bath with your ramekins in the oven at 180 °C for 22 min. Once cooked, take them out of the oven and leave them to cool down. They will further solidify upon cooling.
At this point, your ramEkins can be put in the fridge until there are ready to be served.
Once they are about to be served, it is time to caramelise them. There are two methods to do so:
- Flam torch: Sprinkle some brown sugar on the top of your creme brulee, light your torch and hold a few centimeters away from the sugar. Heat until it start bubbling.
- Oven-grill: Pre-heat your oven using the grill option. Sprinkle some brown sugar on the top of your creme brulee, place your ramekins in the oven and wait to the bown sugar. This technique is a bit more challenging as you have to be careful not to overcook your brulees.
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