This dairy-free crème brûlée has quickly become one of my all-time favorite desserts — and trust me, that’s saying something! It’s hard having a sweet tooth when you’re gluten-free, dairy-free, and try to stick to a low-sugar diet. But once I perfected this version, I couldn’t believe how rich and silky it turned out — and neither could my in-laws! They always love when I bring this dish around and they had no idea when I switched to vegan heavy cream!
Crème brûlée is all about contrast: a luxuriously smooth vanilla custard underneath, and that signature crack of caramelized sugar on top. Traditionally, it’s made with heavy cream, but swapping in a high-quality vegan cream gives you the same indulgent texture without the dairy. Using real vanilla pods instead of extract elevates the flavor in a way that canned vanilla just can’t match — you’ll see those beautiful vanilla specks throughout the custard and get so much more aromatic depth.
I get my vanilla pods from Costco in bulk (that’s how often I make this recipe!) But these authentic Madagascar Vanilla Beans from Amazon will work perfectly.
One more pro tip: if you haven’t already invested in a butane kitchen torch, do it! It’s the secret to achieving that perfect, crisp caramel top — and it’s so fun to use (plus great for lots of other kitchen tasks like finishing meringues or caramelizing fruit). While you can use your oven’s broiler, a torch gives you more control and cleaner results every time. (But please always be extremely careful when using the torch!)
Easy Dairy-Free Creme Brulee
Equipment
- 1 Sauce Pan
- 4 or 6 Ramekins or other oven safe small bowls. See Note 1.
- 1 Large Mixing Bowl
- Oven
- Butane Torch or Broiler for Serving See Note 2.
Ingredients
- 2 cups Vegan Heavy Cream
- 1 Vanilla Bean
- 1/8 tsp Salt
- 5 Egg Yolks
- 1/3 cup Granulated Sugar (plus more for topping) For a sweeter version, see note 3.
Instructions
- Preheat your oven to 325 degrees. While oven is preheating take your whole vanilla bean pod and slice one side down the middle. From there use a spoon to scoop out as much of the vanilla beans as you can.
- In your saucepan, combine the cream, vanilla beans, the whole vanilla bean pod, and the salt. Cook over very low heat until warmed. Then remove the whole vanilla bean pod.
- In a large mixing bowl, mix the egg yolks and sugar together. Then beat until the mixture is fully mixed and light. (See note 3 about adding more sugar)
- Take your sauce pan mixture and pour 1/4 of the cream mixture into the mixing bowl. Then pour the mixing bowl contents back into the sauce pan. Finally pour the whole mixture back into your mixing bowl. Stir until fully combined.
- Pour into 4 or 6 ramekin dishes. Make sure you scoop out any remaining vanilla beans left in the bowl.
- Then place ramekins into a oven-safe baking dish or pan. Fill the pan with boiling water until the water rises to half-way up to the filling of each dish.
- Bake for 20 minutes to 30 minutes or until centers are just barely set. Cool completely and then refrigerate until fully cool before serving
To Caramalize Sugar (Using Mini Brutane Kitchen Torch)
- When ready to serve, top each dessert with about 1 tsp of sugar and spread evenly to coat the entire top of the dessert.
- Use a mini-torch on the lowest setting to torch the top of the dessert. Hold torch at a 45 degree angle and constantly move the flame around the top of the dessert to prevent from burning the sugar. Let cool before serving.
To Caramelize Sugar (Using Oven Broiler)
- When ready to serve, top each dessert with about 1 tsp of sugar and spread evenly to coat the entire top of the dessert.
- Place Ramekins in a broiler 2-3 inches from the heat source. Broil on low until the sugar melts and browns slightly. Let cool before serving.
Notes
- Note 1: I suggest dividing the mixture between 6 ramekins so the creme brulee isn’t too thick. The baking time may need to be adjusted depending on how many ramekins you use and their sizes and types. You want your creme brulee to have firm edges but a slight wobble at the center.
- Note 2: You can easily use your oven’s broiler to caramelize the sugar before serving, but I fully recommend getting a butane torch. It comes out so much better!
- Note 3: I only use 1/3 cup sugar because of my low-sugar diet. You can add up to 1/2 cup sugar.
