I found this recipe on Chowhound after searching on the net for nondairy creme brulee. This one intrigued me, and it was perfect. It is not vegan, but it does come together easily. Next time I make it, though, I invest in a hand torch. This was the best I could brown it under the broiler without burning.
Coconut creme brulee
1 can coconut milk
4 egg yolks
1/2 cup sugar
Over a double boiler, stir 4 egg yolks and most of the sugar until the mixture gets light colored, gooey, and not crystalline anymore. Add in the coconut milk, and stir until mixed.
Pour into 4 ramekins that are sitting in a 1/2″ bath of hot water. Cook in 325 degree F. oven for about 50 – 60 minutes, or until set. Cool and then place in fridge overnight. When ready to serve, sprinkle with remaining sugar and torch. (if you broil, make sure you refrigerate again for about an hour, or the creme will be runny). Serves 4.
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got no milk 
The other day I told my mom I needed a blowtorch specifically for the purpose of making creme brulee. She laughed. This is making me realize just how necessary it is.
This sounds delicious. I may try it this weekend.
I really miss creme brulee. I saw the same recipe and I think I’ll give it a try. Made a great dairy free blender hollandaise sauce this week so I think I’ll give this a try. First, a hand torch.
Have you tried this with any variations?
Haven’t tried any variations, but I’d be open to suggestion….
I tried this recipe, and it never set. I had it in the oven for an hour and in the fridge overnight and it was still liquid.
Sorry to hear that!
Try adding some coconut cream, it’s a pretty good thickener. Also great in fruit pie filling.
I notice from the picture you seem to be using a rather tall ramekin. Can you tell me how many ounces your ramekins are? And do you think cooking time might change if a different ramekin is used?
If the ounces are different I’ll need to know how many more or fewer ramekins I will need for this recipe, and I very much want to try it.
The 10oz ones we already have in the house are much shorter (1inch), but have a larger diameter (5inches) than what seems to be in your picture. I’m also wondering if a larger surface area might also help in using the broiler to caramelize the sugar… the precooked creme could go much closer to the top edge and be closer to the flame without the ceramic absorbing most of the heat.
Mine are rather small ramekins. They only hold 5 ounces. I feel quite sure that different sized ramekins would affect cooking times.
I think if you use the shorter, wider ones, you could probably adjust cooking time and caramelizing time, too. I guess you’ll just have to experiment and play with it.
Creme brulee is done when the edges are just set and the center is still a little jiggly, like my thighs when I’ve eaten too many yummy desserts.
just made this recipe for my wife who is allergic to dairy, she loved it, came out excellent, i also added 1/2 cup of coconut flakes to the recipe.
thank you so much, it made her day!
You are a good husband! So glad you liked the recipe, and I just love the idea of adding coconut flakes!
[…] Coconut Crème Brulee from Got No […]
Do you think you could add coconut sport to this?
I’m afraid I’m not familiar with coconut sport. Sorry!
Can’t wait to try it!!!!
The Coconut milk I found was in the non dairy section with Soy milk and in a carton. Thoughts on that instead of canned?
I can’t attest for it, Craig. When a recipe calls for canned coconut milk for baking, I usually follow it, as it has a thicker consistency. You can always try the coconut milk you found and get back to me! 🙂 Also, did you look in the Asian food aisle of your market? Sometimes they sell canned coconut milk there. Also the Mexican section.
[…] adapted from got not milk […]
I put mine under the broil setting in my toaster oven and it browned nicely.