Cream brule is a silky coconut milk custard with a shattering caramelised sugar crust — the dinner-party classic made dairy-free and just as impressive. White chocolate and a whole vanilla bean enrich the custard while the torch does the dramatic finish. Eight ramekins of pure, creamy theatre.
SERVES 8
Ingredients
2 ounces dairy-free white chocolate, chopped
1 vanilla bean, cut in half lengthwise, seeds scraped out and reserved
3½ cups coconut milk
⅓ cup palm sugar
¼ teaspoon salt
5 large egg yolks
3 tablespoons (45 ml) tapioca flour
8 teaspoons (40 ml) palm sugar
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 300°F (150°C).
2.В В Place white chocolate in an eight-cup liquid measuring cup.
3.В В Combine vanilla bean, seeds, coconut milk, palm sugar, and salt in a large saucepan. Whisk egg yolks and tapioca flour together in a bowl until combined, then whisk into saucepan. Bring to boil over medium heat, stirring constantly, then reduce heat to medium-low; simmer until thickened, about one minute.
4.В В Strain boiled mixture through a fine-mesh strainer into the liquid measuring cup with the white chocolate; whisk together until chocolate is melted and custard is completely smooth.
5.В В Bring two quarts of water to a boil. Place a kitchen towel in the bottom of a roasting pan. Arrange eight four- to five-ounce ramekins (or fluted dishes) on towel. Divide custard mixture evenly among ramekins. Carefully place pan on oven rack and pour boiling water into pan until water comes halfway up the sides of the ramekins. Bake until custard is just set and center registers 170°F (77°C), or about 30 minutes (about 20 minutes if using shallow fluted dishes).
6.В В Carefully transfer ramekins to a wire rack and cool to room temperature (about two hours). Cover with plastic wrap and refrigerate until well chilled and set (at least four hours, or up to two days).
7.В В Gently blot away any condensation using paper towels. Sprinkle 1 teaspoon (5 ml) palm sugar evenly over each custard. Caramelize palm sugar with a torch until it turns a deep golden brown. Serve.
Pro Tips
- Strain the custard through a fine-mesh strainer before it goes into the ramekins — it catches the vanilla pod pieces and any cooked egg, giving you glass-smooth custard.
- The water bath is essential. The towel in the roasting pan keeps the ramekins from rattling and the gentle heat prevents the custard from cracking.
- Pull them at 170°F in the centre — just set with the faintest wobble. Overbaked cream brule goes grainy instead of silky.
- Blot the condensation off the chilled custards before sugaring. Any moisture melts the sugar and you'll never get that clean, glassy crust.
Frequently Asked Questions
Can I make cream brule ahead?
Yes — the custards keep two days in the fridge. Caramelize the sugar crust just before serving so it stays shatteringly crisp.
Do I need a kitchen torch?
A torch gives the best control, but a very hot grill works — watch it like a hawk, thirty seconds from golden to burnt.
Can I use vanilla extract instead of a vanilla bean?
Yes — a teaspoon of good extract stirred in after straining. The bean gives those beautiful speckles, but the flavour works either way.
What can I use instead of white chocolate?
Simply omit it and add a splash more coconut milk. The custard will be a little less rich but still beautifully creamy.
Recipe Card
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