So many people asked for a DF version of the creme brûlée I have on my site and TikTok, so here it is! Coconut milk is the best replacement for whole cream in my opinion. It has the same consistency unlike most DF alternatives.
-
SERVINGS: 4
- PREP TIME: 10 Mins
- COOK TIME: 40 Mins
- TOTAL TIME: 50 Min
The key to this recipe is pulling it out of the oven at the right time. Make sure the middle jiggles while the outside is somewhat set.
Ingredients:
- 1 can full fat coconut milk
- 1 tbsp vanilla
- 5 egg yolks
- 1/2 cup sugar plus more for topping
Preparation:
STEP 1.
Heat oven to 325*F. In a pot over medium heat, bring your coconut milk, vanilla and salt to a simmer, whisking to combine. Turn the heat off and let it sit for 5 minutes.
STEP 2.
In a bowl whisk the yolks and sugar together. Slowly add your hot cream while whisking, a few tablespoons at a time until the whole thing is incorporated. If you add it too fast, the eggs will scramble, you have to slowly bring them up to that hot temp. Pour them into 4-6 oz ramekins and place in a baking dish or pyrex. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Bake in the oven for 30-40 minutes. Mine personally takes 40 minutes. Pull them from the oven when the edges are firm, but the middle still jiggles. Refrigerate until they are set, overnight is best.
STEP 3.
Place a thin layer of sugar on top of the creme brulees when you are about to serve, you can either caramelize them by torching them, or broil them in the oven for 1-2 minutes until browned. Serve and enjoy!
Leave A Comment