Lactose Free Classic Crème Brûlée

Total time4 hr 55 min

Prep time15 min

Cook time40 min

Real vanilla bean, scraped and steeped, gives this custard its warm, floral perfume, while pasteurized egg yolks whisked to a pale ribbon build that signature silky, spoon-coating texture. A gentle water bath bake keeps the custard from curdling, so you end up with a set edge and a soft, barely-wobbling center every time. After a long chill, a thin layer of sugar goes on top and meets the torch, shattering into that glassy, deep-amber shell the second your spoon taps it. It's an elegant make-ahead dessert that fits neatly into a lactose free spread, with no one at the table guessing anything was left off the usual menu. Cracking through that caramel crust to the cool custard underneath is still the best part, and this version delivers it in full.

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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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