Dairy Free Classic Crème Brûlée

Total time4 hr 55 min

Prep time15 min

Cook time40 min

Real vanilla bean, split and scraped, infuses this custard with warm, fragrant flavor that no extract can match, and a full 10-minute steep gives it time to really settle in. Egg yolks bring that signature silky richness, whisked into a pale, thickened base before slowly meeting the warm liquid in a steady stream — that patient pour is what keeps the texture smooth instead of scrambled. Straining out any cooked bits before baking is a small step that makes a big difference in the final glassy finish. A gentle water bath and a slow bake to just the right wobble give you that classic tremble-when-nudged custard, chilled for hours until it's fully set. The best part is still the torched sugar top, cracked with a spoon into shards of deep amber caramel over cool, creamy custard underneath. It's a dinner-party classic that fits neatly into a dairy free spread without losing any of its elegance.

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Ingredients

4 servings

2 cups heavy cream
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Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 vanilla bean, split lengthwise
5 large pasteurized egg yolks
½ cup granulated sugar, divided
1 pinch fine salt

Instructions

1
Preheat the oven to 325°F (165°C). Place four 6 oz ramekins in a deep roasting pan or baking dish large enough to hold them without touching.
2
Pour the heavy cream into a small saucepan. Scrape the seeds from the vanilla bean into the cream and add the pod. Heat over medium heat until the cream just begins to steam and small bubbles form around the edges, about 4–5 minutes — do not let it boil. Remove from heat and let steep for 10 minutes, then discard the pod.

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