Easy Eggless Creme Brulee
This eggless creme brulee consists of a thick vanilla custard base topped with a layer of hardened caramelised sugar. This easy dessert is creamy and decadent and it turns out great even without a blow torch!
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Not many people realize how easy it is to make this decadent and fancy dessert at home! You can get the best crème brûlée experience without the price tag that comes with an expensive restaurant.
If you are looking for more restaurant-style desserts try this easy and fuss-free dessert recipe for mango panna cotta.
The egg-free version of creme brûlée is made with very little effort and simple ingredients but tastes just like the original!
This easy eggless crème brûlée recipe can also be easily made vegan by swapping out a couple of ingredients – just use plant-based milk and butter to make the vegan version.
Read on to learn how to make my favorite dessert. It is delicious, creamy, and indulgent, and made without eggs and a blow torch!
What is Creme Brulee?
Creme Brulee or crème brûlée means burnt cream in English. It is a pudding-like baked custard and is known for its trademark crunchy caramel crust on top of the creamy custard.
This classic French dessert that is traditionally made using egg yolks and heavy cream.
But it is surprisingly easy to make it eggless or even vegan. In fact, it is easier than the traditional creme brulee recipe as there is no baking involved.
Another eggless version of a popular dessert is my eggless New York Cheesecake.
Ingredients and Alternatives
Granulated sugar: Adds sweetness to this dessert. It is also added on top of the custard to form the caramelized layer before serving.
Corn starch*: This is also known as corn flour. It is used in place of eggs to thicken the creme. You can also use arrowroot powder in its place.
Milk: Use full-fat milk for best results. This will make the creme super thick and creamy. To make this creme brulee recipe vegan, use full-fat coconut milk* instead.
Vanilla extract or vanilla essence : Added for flavor and aroma.
Salt: Enhances the vanilla flavor and balances the sweetness.
Turmeric*: This is an optional ingredient, used just to add color to your eggless crème brulee.
Others: Lemon juice, butter (use vegan butter to make this recipe vegan).
How to make the best eggless creme brulee
Make the vanilla pudding
Mix sugar, cornstarch (corn flour), salt, and turmeric into a saucepan on the countertop, off the heat. Then add cold milk, vanilla extract, and lemon juice to the corn flour mixture and start stirring with a whisk.
Bring it to a boil while stirring constantly for 1-2 minutes till you reach a thick consistency (Check video). Simmer for one more minute and then bring it off heat.
Next, stir in the butter to the creamy pudding till it is well mixed. Pour the creme into 4 ramekins* and chill for 1-2h to let the custard set.
Caramelize the custard top
After a couple of hours, remove the ramekins from the refrigerator and sprinkle sugar on top. You can caramelize this layer of sugar using a blow torch*. If you don’t own a blow torch, you can use broiler mode in the oven.
Move the oven rack to the highest position. Heat the broiler so it’s very hot. Keep the ramekins on a rack close to the coil and broil for a couple of minutes till the sugar layer is caramelized and the sugar crust looks golden brown.
The top layer will caramelize and get brittle. This caramel layer is basically burnt sugar. This step should be done just before serving.
Serving Eggless Creme Brulee
Serve the creme brulee once it reaches room temperature after caramelizing it. The top will stay crunchy for about an hour. You can garnish it fruits such as strawberries and raspberries on top before serving.
Break the hard caramel top using the back of a spoon before digging into the custard layer.
Storing and Make-Ahead Options
Store eggless creme brulee before caramelizing the top. It is best to keep it covered in the refrigerator for up to a week. I do not recommend freezing it.
To make ahead, prepare the custard and pour it into serving dishes. Cover tightly with cling film and refrigerate for up to 3 days before serving. Top of the cooled custard with sugar and caramelize just before serving.
Tips for Success
- Since we are not using eggs in this mixture, it won’t be as yellow as the classic crème brûlée. You can use a pinch of turmeric to give the same color as the traditional version.
- Add up to 1/4 cup cocoa powder to the milk mixture to make chocolate crème brûlée (leave out the ground turmeric).
- If you are using the broiler to caramelize the sugar on top of the custard, make sure that it is in oven-safe dishes or ramekins.
- Also, keep a close eye when caramelizing the creme brulee in the broiler. If it is left for too long, this could melt the pudding underneath.
Commonly Asked Questions
Can brown sugar be used instead of regular sugar to caramelize the custard top?
I do not recommend using brown sugar to caramelize the custard top as the brown sugar contains molasses. Molasses provide moisture which makes it more difficult to caramelize.
What to make creme brulee in if you don’t have ramekins?
If you don’t have ramekins, you can use another heat-resistant oven-safe cup or bowl to make creme brulee.
What is the function of eggs in creme brulee?
In the traditional recipe, egg yolks are used to firm up the creme brulee. With eggs, this dessert will have pudding-like consistency. In this eggless version of the dessert, we use corn starch to thicken and firm creme brulee.
What to do if my creme brulee is runny?
If your creme brulee is runny, let it set in the fridge for couple more hours before caramelizing the top.
LOOKING FOR MORE EGGLESS RECIPES??
Try these eggless versions of popular desserts –
- Oreo Cake (Eggless)
- Eggless Rainbow Cheesecake
- Egg-free No Spread Sugar Cookies
- Eggless Brownies
- Eggless Nanaimo Bars
Easy Eggless Creme Brulee
Equipment
- 4 Ramekins
Ingredients
- ¾ Cup Granulated sugar
- ¼ Cup Corn starch*
- 3¼ Cup Full-fat milk
- 4 Tsp Vanilla extract*
- 2 Tsp Lemon juice
- Pinch of salt
- Pinch of turmeric* optional
Instructions
- Mix sugar, cornstarch, salt, and turmeric into a saucepan while the heat off.
- Add milk, vanilla extract, and lemon juice to this mixture and start stirring with a whisk.
- On low heat, keep stirring bring the mix to a boil. Stir constantly till you reach a thick consistency (Check video below).
- Add in the butter and stir till it's melted.
- Pour the mix into 4 ramekins. Refrigerate for 1-2h so the custard sets.
- After a couple of hours, sprinkle a layer of cane sugar on top.
- Next, we have to caramelize the sugar. You can use a blow torch but if you don’t own one, use the broil mode in the oven.
- Once the oven is heated up on broil mode, keep the ramekins on a rack close to the coil.
- Keep an eye on them for the next few minutes. Remove the ramekins once the sugar has caramelized.
- Let them sit for 10 to 15 minutes or until a solid crust is formed on top Serve with fruits on top.
Video
Notes
- Since we are not using eggs in this mixture, it won’t be as yellow as the classic crème brûlée. You can use a pinch of turmeric to give the same color as the traditional version.
- You can add up to 1/4 cup cocoa powder to the milk mixture to make chocolate crème brûlée (leave out the ground turmeric).
- If you are using the broiler to caramelize the sugar on top of the custard, make sure that it is in oven-safe dishes or ramekins.
- Also, keep a close eye when caramelizing the creme brulee in the broiler. If it is left for too long, this could melt the pudding underneath.
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About the Author
Hi! Akshita & Midhun here! Welcome to our blog where we show simple yet awesome recipes for your cravings.
Akshita being allergic to egg, we are committed to providing egg-free recipes along with some vegan friendly options. Read more about us here!
