Easy Eggless Creme Brulee
This eggless creme brulee consists of a thick vanilla custard base topped with a layer of hardened caramelized sugar. This easy dessert is creamy and decadent and it turns out great even without a blow torch!
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
★ Did you make this recipe? Don’t forget to give it a star rating below! ★ 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
- 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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