Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, dairy-free crème brûlée. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
As I mentioned in my "Am I going vegan?" video, I'm sharing this Dairy Free Crème Brulee with you today! I'm in love with this creation SO much and am so pleased with how well it turned out. I had to try it out a few times at varying temperatures and times in the oven but I perfected!
Dairy-Free Crème Brûlée is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Dairy-Free Crème Brûlée is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook dairy-free crème brûlée using 5 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Dairy-Free Crème Brûlée:
- Make ready 500 ml Orley Whip
- Take 10 ml Vanilla Essence
- Prepare 6 egg Yolks, room temperature
- Get 90 ml White sugar
- Prepare 90 ml Caster sugar
To make your dairy free crème brulee creamy and silky, like a traditional crème brulee, the dairy free milk you choose is very important. I used canned coconut milk in this recipe because it is thicker and has a higher fat content, similar to heavy cream. There is a bit of a coconut flavor, but you can help to disguise the coconut flavor with a little extra vanilla. In a small saucepan over medium-high heat, combine the fresh mango puree.
Instructions to make Dairy-Free Crème Brûlée:
- Preheat oven to 150 degrees C. Place 6 - one cup (240 ml) Crème Brûlée dishes or ramekins in a roasting pan.
- In a saucepan, over medium-high heat, bring the cream and the vanilla essence to the scalding point (the cream just begins to bubble around the edges)
- Meanwhile in a heatproof bowl beat the egg yolks and white sugar until thick and pale.
- Gradually pour the scalding cream into the egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle.
- Prepare a water bath (bain marie) by carefully pouring enough hot or boiling water so that the water comes halfway up the sides of the ramekins. Bake for about 30 - 40 minutes (baking time can vary depending on size of ramekins and temperature of water) or just until the custards are set (a slight wobble is okay).
- Immediately remove the custards from the water bath and cool to room temperature, refrigerate for at least 4 hours or until cold and firm.
- To serve, remove the custards from the refrigerator. Sprinkle an even, not too thick, layer (about 15ml) of caster sugar over the custards. Using a hand held kitchen torch, or under a very hot preheated broiler, caramelize the sugar until it is golden brown and bubbly. Let sit a few minutes so the sugar can harden then serve.
How to Make Dairy-Free Crème Brûlée. While the traditional recipe is made with heavy cream, many people (including me) are sensitive to or intolerant of dairy — or they are simply looking for a plant-based alternative. In this recipe, coconut milk replaces the heavy cream, resulting in a naturally lactose-free crème brûlée that is still creamy and delicious. The simple and decadent pleasure of a good Crème Brûlée is often associated with Valentine's Day, but this dessert should be enjoyed more than just once a year. Low-FODMAP Crème Brûlée is SO delicious, versatile and naturally gluten-free.
So that’s going to wrap this up for this special food dairy-free crème brûlée recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
