Dairy Free Creme Brulee
Indulge in this creamy and luxurious 4 Ingredient Dairy Free Crème Brûlée, a perfect dessert for those looking for a dairy-free alternative without compromising on flavor or elegance. Made with rich coconut milk, this recipe is not only dairy-free but also naturally gluten-free, making it suitable for various dietary needs, including Chronic Kidney Disease (CKD). This simple yet sophisticated dessert is sure to impress at any gathering or as a sweet treat to savor at home.
As a Registered Dietitian with over 25 years of experience, I specialize in creating recipes that are both delicious and tailored to the nutritional needs of individuals with Chronic Kidney Disease (CKD). This recipe reflects my dedication to evidence-based nutrition and my commitment to providing practical, kidney-friendly options for those managing dietary restrictions. Inspired by my own family's journey with CKD, my goal is to make healthy eating enjoyable and accessible for everyone.
This Coconut Milk Crème Brûlée is a simple, 4-ingredient recipe that’s perfect for those with CKD, avoiding dairy products that can be high in phosphorus and potassium. Made with coconut milk, egg yolks, sugar, and vanilla, it delivers a creamy, indulgent texture without compromising kidney health. The recipe’s minimal ingredient list makes it both easy to prepare and a great option for managing dietary restrictions.
Our other kidney friendly desserts are rich just like this one but still very renal diet appropriate. After all, who doesn't love dessert. Eat this as part of your Thanksgiving Friendly CKD meal, with roasted Cornish hens or even a dish with chicken and broccoli and pasta.
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Ingredients
This Gluten Free Crème Brûlée requires just four simple ingredients that come together to create a creamy, indulgent dessert. Each component plays a key role in delivering the rich texture and classic flavor of this elegant treat.
- Unsweetened Coconut Milk (Full-Fat): Provides a creamy texture and rich flavor, serving as the perfect dairy-free substitute for traditional heavy cream.
- Egg Yolks: Essential for creating the smooth and custard-like consistency that makes crème brûlée iconic.
- Granulated Sugar: Adds sweetness and caramelizes to form the classic brûléed topping.
- Vanilla Extract: Enhances the flavor with a warm and aromatic note, elevating the dessert’s sophistication.
See recipe card for quantities.
How To Make Creme Brulee Coconut Milk
Making this Dairy Free Crème Brûlée is surprisingly easy, with a step-by-step process that ensures perfect results every time. From preparing the creamy base to achieving the signature caramelized topping, this recipe is as straightforward as it is satisfying.
- Preheat the oven to 325'F.
- Shake the coconut milk can to mix thoroughly for 1 minute. In a small pot, heat the coconut milk over medium heat until just starting to bubble on the sides of the pan (3-5 minutes). Whisk the coconut milk a little as it heats until it's smooth. Be careful to not burn the milk.
3. While the coconut milk is cooking, add the egg yolks and sugar to a medium bowl and whisk until smooth.
4. Slowly pour a little of the hot coconut milk into the sugar mixture, whisking well after each addition. It's important to do this slowly so you don't accidentally cook the eggs in the mixture.
5. Whisk in the vanilla extract.
6. Pour the coconut milk mixture into 4 (8 ounce) ramekins. Place the filled ramekins into a baking dish. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Don't splash water into the creme Brule.
7. Bake just until the creme brulee is set, but still jiggly in the center. About 30 minutes for more shallow ramekins and 40 minutes for deeper ramekins.
8. Remove the custards from the water bath and cool to room temperature. Then wrap each ramekin with plastic wrap and refrigerate for 2 hours to 3 days.
Before serving, sprinkle the top of each custard with 1 teaspoon of granulated sugar. Turn on your oven to broil and set the ramekins on a cookie sheet and place under the broiler. Let a crust form on top - about 5-6 minutes. Crust will not be browned, just clear.
10. Let it sit for 5 minutes before serving.
Hint: When whisking hot coconut milk into the egg mixture, add it slowly to avoid curdling the eggs.
Substitutions for Gluten-Free Creme Brulee
This recipe is versatile and can accommodate different dietary needs with the following substitutions:
- Vanilla Extract: Use almond or coconut extract for a unique flavor profile while keeping it CKD-friendly.
- Coconut Milk: Substitute with unsweetened almond milk for a lighter texture and lower calorie option.
- Granulated Sugar: Replace with brown sugar for a deeper caramel flavor or use a CKD-approved sugar alternative if reducing sugar is a priority.
Variations on Creme Brulee Dairy Free
This recipe can be adjusted to suit various preferences while remaining kidney-friendly:
- Spiced Brûlée: Sprinkle a pinch of ground cinnamon or nutmeg into the mixture before baking for a warm, spiced flavor.
- Fruit Infusion: Add a small amount of fruit puree like raspberry or mango to the base for a fruity twist.
- Sugar-Free Option: Use a CKD-approved sugar substitute for the custard to reduce sugar content.
Equipment
This recipe uses 8 ounce ramekins for the final product. I used white ones that I had, but I love these blue ramekins from Amazon - they are very pretty. It's important to use the proper size dish to cook these in so they turn out great.
Storage
- Refrigeration: After baking and cooling the creme brulee, cover each ramekin with plastic wrap and refrigerate for up to 3 days. The cool temperature helps preserve the custard's texture and prevents bacterial growth, keeping it safe for individuals with CKD.
- Avoid Freezing: Freezing creme brulee is not recommended, as it can affect the texture, causing the custard to separate and become watery. This could diminish both the taste and consistency, making it less enjoyable.
- Storage of Toppings: To maintain the quality of the caramelized sugar topping, it is best to add it just before serving. This ensures the sugar forms a crisp, fresh crust without becoming soggy.
By following these storage tips, the creme brulee will remain fresh, flavorful, and CKD-friendly, while minimizing risks to kidney health.
Top Tip
To ensure a smooth and creamy texture, make sure to temper the eggs by slowly adding the hot coconut milk to the egg mixture, whisking constantly. This prevents the eggs from cooking too quickly and creating an undesirable texture in your creme brulee, giving you that perfect custard consistency that's both delicious and kidney-friendly!
FAQs about Coconut Milk Creme Brulee
While coconut milk is a great option for a dairy-free and CKD-friendly creme brulee, you can substitute it with almond milk or oat milk - although I do not recommend it. However, be sure to choose unsweetened versions to keep the recipe low in sugar and potassium. Coconut milk provides a richer texture, but other plant-based milks can work as well, though they may result in a slightly lighter custard.
The creme brulee can be stored in the refrigerator for up to 3 days. Be sure to cover each ramekin with plastic wrap to keep it fresh and avoid absorbing any odors from other foods in the fridge. For best results, add the sugar topping just before broiling to maintain its crisp texture.
While egg whites are lower in fat, they won't provide the same creamy texture or richness as egg yolks in this recipe. If you're looking to reduce the amount of fat or protein for CKD reasons, it's better to use a modified version of this recipe or consult with a dietitian for a CKD-specific egg substitute. However, egg yolks in moderation can still be part of a kidney-friendly diet when used carefully.
Related Desserts for CKD
Looking for other recipes like this? Try these:
Pairing with Dairy Free Creme Brulee
These are my favorite dishes to serve with Creme Brulee Coconut Milk:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
PrintDairy Free Creme Brulee
This Dairy-Free Creme Brulee uses coconut milk and egg yolks for a rich, creamy custard that’s perfect for those on a CKD-friendly, dairy-free diet.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 13.5 oz can unsweetened coconut milk full fat
- 4 egg yolks
- ¼ cup granulated sugar + 4 teaspoon
- 1 tsp vanilla extract
Instructions
1. Preheat the oven to 325'F.
2. Shake the coconut milk can to mix thoroughly for 1 minute. In a small pot, heat the coconut milk over medium heat until just starting to bubble on the sides of the pan (3-5 minutes). Whisk the coconut milk a little as it heats until it's smooth. Be careful to not burn the milk.
3. While the coconut milk is cooking, add the egg yolks and sugar to a medium bowl and whisk until smooth.
4. Slowly pour a little of the hot coconut milk into the sugar mixture, whisking well after each addition. It's important to do this slowly so you don't accidentally cook the eggs in the mixture.
5. Whisk in the vanilla extract.
6. Pour the coconut milk mixture into 4 (8 ounce) ramekins. Place the filled ramekins into a baking dish. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Don't splash water into the creme brulee.
7. Bake just until the creme brulee is set, but still jiggly in the center. About 30 minutes for more shallow ramekins and 40 minutes for deeper ramekins.
8. Remove the custards from the water bath and cool to room temperature. Then wrap each ramekin with plastic wrap and refrigerate for 2 hours to 3 days.
9. Before serving, sprinkle the top of each custard with 1 teaspoon of granulated sugar. Turn on your oven to broil and set the ramekins on a cookie sheet and place under the broiler. Let a crust form on top - about 5-6 minutes. Crust will not be browned, just clear. Let it sit for 5 minutes before serving.
