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Silky Pareve Crème Brûlée: The Dairy-Free Classic That Actually Works

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✓ Pesach-friendly. Look for a Pesach hechsher on: vanilla, extracts. Pesach recipes and menu planner

Pareve

Pareve crème brûlée has a silky custard made from full-fat coconut cream, egg yolks, sugar and vanilla, topped with a crackling layer of caramelized sugar. It can be served after a meat meal.

Why It Works

Use only the thick cream from a can of chilled coconut milk, not the watery liquid. Heat it gently to about 170°F, temper it into the yolks and sugar, and bake the custards in a water bath at a low temperature until just set with a slight wobble in the center. Chill well before adding the sugar topping.

Kosher Notes

This crème brûlée is pareve. Check that the coconut milk carries a pareve hechsher, and check each yolk for blood spots as you separate the eggs.

Make-Ahead

Bake the custards up to 2 days ahead. Add and torch the sugar right before serving, or caramelize under the broiler, watching closely.

Silky Pareve Crème Brûlée: The Dairy-Free Classic That Actually Works
Pareve crème brûlée has a silky custard made from full-fat coconut cream, egg yolks, sugar and vanilla, topped with a crackling layer of caramelized sugar. It can be served after a meat meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 5 hours 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 can full-fat coconut milk 14 oz, chilled overnight
  • 4 large egg yolks
  • 1/3 cup granulated sugar plus 6 tablespoons for topping
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt

What I use for this recipe

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Method
 

  1. Preheat oven to 325°F. Place 6 ramekins (4-ounce size) in a large roasting pan.
  2. Open the chilled coconut milk and scoop out only the thick cream portion, leaving the watery liquid behind. You should have about 1 cup of thick coconut cream. Place this in a heavy saucepan.
  3. Heat the coconut cream over medium-low heat, stirring occasionally, until it reaches 170°F on an instant-read thermometer. Remove from heat and stir in vanilla and salt.
  4. In a medium bowl, whisk egg yolks with 1/3 cup sugar until well combined and slightly pale, about 2 minutes.
  5. Slowly pour about 1/4 cup of the hot coconut cream into the egg yolk mixture, whisking constantly to temper the eggs. Continue adding the cream gradually, whisking continuously, until all is incorporated.
  6. Strain the custard mixture through a fine-mesh sieve to remove any lumps. Divide evenly among the ramekins.
  7. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. Cover the entire pan tightly with foil.
  8. Bake for 40-45 minutes, until the custards are just set around the edges but still slightly jiggly in the center.
  9. Remove ramekins from water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
  10. Just before serving, sprinkle 1 tablespoon of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden brown and bubbling. Serve immediately.

Notes

Make sure to use the thick cream from chilled coconut milk, not the watery portion. If you don't have a kitchen torch, you can caramelize the sugar under the broiler, watching very carefully to prevent burning. These can be made up to 2 days ahead, but only add and torch the sugar topping right before serving.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 20g 26%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 124mg 41%
Sodium 35mg 2%
Dietary Fiber 0g
Total Sugars 20g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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