This Dairy-Free Apple Cinnamon Crème Brûlée is a 6-ingredient dessert that’s way simpler to make than it seems. With a simple substitute of coconut cream instead of heavy cream, you get a dairy-free dessert as delightful as the classic dessert.
A dairy-free version of a classic dessert!
Just three ingredients form the base of this Dairy-Free Apple Cinnamon Crème Brûlée. Cream, eggs, and sugar. The addition of flavoring like vanilla, cinnamon, or orange essence can transform the base recipe into a more luxurious-tasting dessert. You will want to use full fat coconut cream as the cream base. You need the thick, fat rich coconut cream to make a smooth custard base.
How to Make Dairy Free Apple Cinnamon Crème Brûlée:
- Place four 6-oz ramekins in a cake baking pan. You will be adding water to the pan so you need a pan with 2″ sides.
- Start by separating out the egg yolks from the egg whites. Save the egg whites to make an omelet or use to make your own meringues.
- Whisk in the sugar until fully incorporated and the egg whites turn a pale yellow.
- Stir in the coconut cream, vanilla, and cinnamon.
- Pour the custard base into the ramekins.
- Add boiling water into the cake pan so that it reaches halfway up the ramekins. This creates a water bath to help evenly cook the crème brûlée.
- Bake at 350ºF for around 50 minutes. The crème brûlée should be set, but still a bit jiggly. Remove the ramekins from the cake pan and place in the fridge for 2 hours or until fully chilled.
- To make the crunchy topping, spread sugar over the custard and then torch with a mini torch gun making sure to move the heat around as not to burn the sugar, but to melt it.
What about the apple and cinnamon flavoring?
Slice an apple thin using a mandolin. Fan out 5-6 slices and sprinkle with sugar like you do for the crème brûlée. Torch the apples to create a crust, then lay on top of the ramekins of crème brûlée. If you don’t have a mini torch, you can place the ramekins as well as the apples under the broiler until bubbly.
This Dairy-Free Apple Cinnamon Crème Brûlée will quickly become your favorite for any time of year. Customize the custard base with just about any flavoring like chai spice, peppermint, or go citrus with lemon or orange.
Ingredients
- 6 egg yolks
- 6 tbsp sugar
- 2 cup canned coconut cream
- 1/2 tsp vanilla
- 1 tsp cinnamon
Instructions
- Place four 6-oz ramekins in a cake baking pan. You will be adding water to the pan so you need a pan with 2" sides.
- Start by separating out the egg yolks from the egg whites. Save the egg whites to make an omelet or use to make your own meringues.
- Whisk in the sugar until fully incorporated and the egg whites turn a pale yellow.
- Stir in the coconut cream, vanilla, and cinnamon.
- Pour the custard base into the ramekins.
- Add boiling water into the cake pan so that it reaches halfway up the ramekins. This creates a water bath to help evenly cook the crème brûlée.
- Bake at 350ºF for around 50 minutes. The crème brûlée should be set, but still a bit jiggly.
- Remove the ramekins from the cake pan and place in the fridge for 2 hours or until fully chilled.
- To make the crunchy topping, spread sugar over the custard and then torch with a mini torch gun making sure to move the heat around as not to burn the sugar, but to melt it.
- Slice an apple thin using a mandolin. Fan out 5-6 slices and sprinkle with sugar like you do for the crème brûlée. Torch the apples to create a crust, then lay on top of the ramekins of crème brûlée.
Notes
Home Chef Tip: If you don't have a mini torch, you can place the ramekins as well as the apples under the broiler in your oven until bubbly.
We hope you love this recipe from SoFabFood Home Chef, April from Soccer Mom Life, as much as we do. If you love this classic dessert recipe, find more like it in our Dessert Section. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!
Leave a Reply