Lactose Free Vanilla Bean Crème Brûlée

Total time5 hr 5 min

Prep time20 min

Cook time45 min

Real vanilla bean seeds steep right into the custard base, infusing every spoonful with warm, floral flavor before it's whisked with egg yolks and a touch of sugar until silky and pale. A slow bake in a water bath keeps the texture impossibly smooth, setting into that perfect gentle wobble custard lovers chase. Once chilled, a torched sugar crust shatters under your spoon, giving way to the cool, rich custard beneath — that classic contrast of crackly caramel and velvety filling is exactly what makes this dessert so satisfying. It's an elegant, make-ahead treat that plates beautifully for guests, and it's a solid pick for a lactose free dessert table. Simple ingredients, a little patience, and a kitchen torch are really all it takes to pull off restaurant-quality results at home.

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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
5 large egg yolks
⅓ cup granulated sugar, plus 4 tsp for the topping
⅛ tsp fine salt

Instructions

1
Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep baking dish large enough to hold them without touching.
2
Combine the heavy cream, vanilla bean pod, and scraped seeds in a medium saucepan over medium heat. Warm until small bubbles form around the edges and steam rises steadily, about 5 minutes — do not let it boil. Remove from heat and let steep for 10 minutes.

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