August 19, 2022

Desserts

Dairy Free Creme Brûlée

Dairy Free Creme Brûlée is a creamy and rich vanilla custard that's made with almondmilk, and has the perfect crunchy caramelized sugar topping. This recipe comes together easily, with just a few simple ingredients. This post is sponsored by Blue Diamond Almond Breeze.

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**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

dairy free creme brûlée in a small ramekin topped with a fresh strawberry.

why you’ll love this recipe

Dairy Free Creme Brûlée tastes just like the real thing.
It’s the same rich taste and texture, without the dairy!
Comes together with just a few simple ingredients.
Not only is this recipe dairy free, but it’s gluten free as well.
Impress your friends and family with this fancy dessert that’s incredibly easy to make.
You only need 6 simple ingredients.
Love this recipe? Check out my Dairy Free Avocado Pudding!

two creme brûlées in a small ramekins topped with a fresh strawberries sitting next to a spoon and an almond breeze almond milk container.

ingredients and Substitutions

These are the main ingredients and substitutions for Dairy Free Creme Brûlée. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.

Almond Breeze Unsweetened Vanilla AlmondMilk helps keep this recipe free from dairy while providing a creamy and rich texture.

Vanilla extract adds a lovely flavor to this simple dessert.

Eggs yolks will help create that custard like filling that we all love and adore in creme brûlée.

Sugar is added into the custard and sprinkled on top for that caramelized crunchy topping.

Tapioca flour is used to help thicken this dairy free creme brûlée, you can also use arrowroot starch or corn starch in replace.

all the ingredients that you need to make this creme brûlée recipe.

how to make

ONE: Start by combining the AlmondBreeze Unsweetened Vanilla AlmondMilk and vanilla extract together on the stove top over medium/low heat. Stirring occasionally. Once mixture turns to a slow boil, reduce heat to low and whisk in the tapioca flour until there are no clumps left. Remove from heat.

almond milk and vanilla extract in a saucepan.

TWO: Next, in a mixing bowl, add in the egg yolks, sugar and cinnamon and whisk until well combined.

the eggs and sugar whisked together until well combined.

THREE: Then, very slowly and little by little, add in the AlmondMilk mixture to the eggs while continuously whisking. You want to do this very slowly so that way the hot liquid doesn’t scramble the eggs but instead mixes together smoothly.

the egg mixture combined with the almond milk mixture.

FOUR: When ready, add the filling to ramekins and then place in a water bath. Then, bake until the edges are firm but the center still giggles. Place in the fridge for a minimum of 6-8 hours to firm up. Best overnight.

the creme brûlée mixture added to small ramekins.

a kitchen torch running over the tops of the creme brûlée's to decrease the bubbles.

FIVE: The next day, add sugar to the top of the creme brûlée and torch with a kitchen torch until caramelized and golden brown. Serve with powdered sugar and strawberries and enjoy.

Tips and tricks

Read the recipe throughly before starting, this will help you during the process as creating creme brûlée is pretty quick, but the steps are really important.

Whisk the egg mixture with the liquid mixture for about 2-3 minutes before pouring into ramekins.

You know your creme brûlée is done when the sides are set, but the center still has a little giggle to it.

Use a kitchen torch to create the crackle topping that creme brûlée is known for.

Let your dessert firm up in the fridge for at least 6-8 hours, or best left overnight.

Bake your ramekins in a water bath, this is going to help cook the custard in the center.

Larger ramekins will call for a longer baking time.

How to serve and store

Serve this Dairy Free Creme Brûlée with powdered sugar and fresh fruit like raspberries, strawberries or blueberries.

Cover and store in the fridge and enjoy within 3-4 days.

a hand holding the creme brûlée that's been topped with a fresh strawberry.

a spoon scooping the mixture showing the texture.

Taste and Texture

Despite not having any cream, this dairy free creme brûlée is rich, creamy and perfectly sweet.

The texture is smooth and creamy but has that crackly, crunchy sugar topping.

frequently asked questions

How can I get the caramelized sugar topping without a kitchen torch?

You can put the sugar on top and then broil the creme brûlée’s in the oven until the tops caramelize over. Just be sure to watch it carefully so they don’t burn.

How do I know my creme brûlée is done?

Give it a little wiggle and if it’s firm, but giggly like jello then it’s done!

Do I have to add cinnamon?

No definitely not! I just think it adds a lovely flavor.

other recipes you may like

If you make this Dairy Free Creme Brûlée, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

Dairy Free Creme Brûlée

PIN RECIPE

PREP TIME:

15 minutes

COOK TIME:

40 minutes and 8 hours

TOTAL TIME:

9 hours

Author - Hannah

Ingredients

2 cups almond milk
3 tbsp tapioca flour
2 tsp vanilla extract
4 egg yolks
1/4 cup cane sugar
1 tsp cinnamon

SCALE:

YIELDS:

4 servings

Directions

Preheat oven to 325F.
Start by combining the AlmondBreeze Unsweetened Vanilla AlmondMilk and vanilla extract together in a medium saucepan on the stove top over medium/low heat. Stirring occasionally.
Once mixture turns to a slow boil, reduce heat to low and whisk in the tapioca flour until there are no clumps left. Mixture should be slightly thick. Remove from heat.
Next, in a mixing bowl, add in the egg yolks, sugar and cinnamon and whisk until well combined.
Then, very slowly and little by little, add in the AlmondMilk mixture to the eggs while continuously whisking. You want to do this very slowly so that way the hot liquid doesn't scramble the eggs but instead mixes together smoothly.
When ready, add the filling to the ramekins and then place them in an oven safe baking dish. Fill the dish with boiling water until the ramekins are halfway full.
Then, bake for 35-45 minutes, or until the edges are firm but the center still giggles.
Carefully remove the ramekin from the baking dish and place on a plate and set in the fridge for a minimum of 6-8 hours to firm up. Best overnight.
The next day, add sugar to the top of the creme brûlée and torch with a kitchen torch until caramelized and golden brown.
Serve with powdered sugar and strawberries and enjoy.

Notes

Whisk the egg mixture with the liquid mixture for about 2-3 minutes before pouring into ramekins.
You know your creme brûlée is done when the sides are set, but the center still has a little giggle to it.
Use a kitchen torch to create the crackle topping that creme brûlée is known for.
Let your dessert firm up in the fridge for at least 6-8 hours, or best left overnight.
Larger ramekins will call for a longer baking time.