Dairy Free Lemon Creme Brulee

Wednesday, February 18, 2015

Good Morning, Friends!
Something that brings me a lot of happiness and pride is getting fancy in the kitchen.  I love to create extravagant home cooked meals and desserts. There is something about taking the time to create something delicious and beautiful that makes eating much more satisfying. It also puts me in control of the ingredients and the nutrition content, but more importantly, it allows me to adapt recipes to make them dairy-free. Being lactose intolerant or having a dairy allergy used to mean that you had to avoid most desserts because they are usually made with milk. But that's totally not true! With a little home preparation you can have many of the desserts you love without having to sacrifice any of the taste.

Creme Brulee is one of my favorite desserts. It is rich in flavor and the crunchy melted sugar on top gives an awesome contrast to the creamy custard. I'm also a huge fan of lemons, so when I found this original recipe from Foxes Love Lemons, I knew it was something I HAD to try.

It took a couple of tries to get the perfect texture, but this recipe will, hands down, blow your mind!

Dairy-Free Lemon Creme Brulee 

  • 1 Can of Full Fat Coconut Milk
  • 1/2 Tsp of Vanilla Extract
  • 5 Egg Yolks
  • 1/2 Cup Granulated Sugar
  • Zest of 2 Lemons
  • 1 Tsp Unrefined Cane Sugar per Ramekin


1. Preheat oven to 325 Degrees; bring 6-8 cups of water to a boil. Place 4 5-ounce ramekins into a roasting pan.

2. In a small saucepan, heat the coconut milk and vanilla extract on low.

3. Meanwhile, in a large bowl, whisk egg yolks, granulated sugar and lemon zest. Mix together until the eggs look light yellow in color. 

4. While whisking, slowly introduce coconut milk into the mixture until it is all incorporated.

5. Optional step: If lemon zest is well grated you may leave it in the mixture. If they are large grated pieces, pour mixture through a strainer.

6. Divide creme brulee mixture evenly between the 4 ramekins; place roasting pan in oven. Add enough boiling water to go halfway up the sides of the ramekins.

7. Bake 30-35 minutes or until the custards are set. (They should wiggle slightly in the middle, be the sides should be set on the outer edges.)

8. Carefully transfer ramekins onto a cooling rack; let stand for 30 minutes. Cover with plastic wrap and chill for 4 hours.

9. When ready to serve, top with unrefined cane sugar and broil at 450 for 4-6 minutes, or until the sugar is caramelized and brown. This can also be done using a blowtorch. Top with your favorite berries and serve immediately.


  • Leaving the lemon out will give you the recipe for classic creme brulee.
  • Use a high quality coconut milk will make for the creamiest custard.
  • Sugar in the raw packets are the perfect amount to top each creme brulee without measuring. 


Try out the recipe? Leave your reviews in the comments below!

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