Raspberry Crème Brûlée

raspberry creme brûlée Whenever I’m lucky enough to go out for a meal with friends someone invariably orders creme brûlée. It seems to be one of the most popular desserts around, maybe because it seems a little tricky to make at home. In fact it’s incredibly simple – a slightly set custard underneath a caramelised sugar layer. A traditional crème brûlée is made with eggs and milk, so clearly I had my work cut out to recreate this without them. This recipe is a cornflour thickened dairy-free milk custard, scented with vanilla, which makes the perfect substitute. And I think the layer of raspberries adds a delightful and welcome tartness to the creamy top. The caramelised top looks tricky but it’s as simple as can be – a fine, even layer of sugar is sprinkled with a few drops of water and then caramelised either with a cook’s blow torch (preferable) or under a hot grill. If using a grill you must, must, must keep a close eye on it, you don’t want totally burnt sugar!

Raspberry Crème Brûlée (dairy-free, egg-free, nut-free, sesame-free, can be soya-free, can be gluten-free, vegetarian and vegan) dairy-free raspberry creme brûlée serves 4

250ml dairy-free cream, I used Oat cream

3 tbsps caster sugar

1 tsp vanilla

1- 1 1/2 tbsps cornflour mixed with 1 1/2 tbps oat milk

1-2 tbsps granulated sugar

20 raspberries

  • Mix the cornflour and oat milk together to form a smooth liquid, set aside.
  • Heat the oat cream with the sugar until the sugar has dissolved, then stir in the vanilla.
  • Next, stir in the cornflour mix and whisk until the cream has thickened to thick yogurt consistency.
  • Place 5 raspberries into each ramekin, then pour over the creamy mixture and place in the fridge to firm up.

dairy-free set cream

  • Once set, sprinkle an even layer of granulated sugar over the top.

IMG_6313

  • Caramelise with a blow torch or under the grill. Eat within an hour to make sure the caramel remains crispy.

egg-free vegan creme brûlée

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

8 thoughts on “Raspberry Crème Brûlée

  1. I think I love you Lucy! Creme Brulee is on my list of most-missed foods since going dairy free. At last, we may be reunited. Thank you xxx

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