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custard, and creme brulee - no-bake and dairy-free

Mili Takashima
Here's my easiest, four ingredient, no-bake, dairy-free custard recipe. When torched/bruleed, it's the most-loved Creme Brulee. In my example, I'm using coconut cream, so this custard has a slight hint coconut flavor, and you can add the option of a teaspoon of extract to make it more complex.
I'm sharing the switch-outs for cow's milk , for any milk that has at least 12%, but preferably 14% "Total Fat." This recipe is also gluten free, and free of peanuts, tree nuts and dye.
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Ingredients
  

coconut-cream custard

  • 13.5-15 ounces I used one can of coconut cream. If measuring or using another milk/cream, measure 1 and 3/4 cups You can substitute with any milk or milk alternative that has at least 12% total fat as displayed in the nutritional information.
  • 6 egg yolks
  • 2/3 cup granulated sugar
  • 2 tablespoons corn starch
  • 1 teaspoon pure vanilla extract optional
  • 1/8 teaspoon vanilla bean powder optional

toppers for torching sugar on top, to make it creme brulee

  • 2 tablespoons granulated sugar about this amount per serving for torching
  • 1 teaspoon toasted sweetened coconut optional
  • 1 ounce fresh raspberries or blackberries optional

Instructions
 

Making Custard

  • In this recipe, I'm using (a 17% total fat) coconut cream to make dairy-free custard. This recipe is also nut free because coconut is a seed and not a nut. You can use whole cow's milk, or any alternative milk you'd like. The only way you can be successful with the outcome, will be if this main ingredient has at least 12% Total Fat.
  • In a saucepan, over medium heat, place all of the contents of the can of coconut cream. This particular brand and type has a very thick layer of cream at the top and thin coconut milk at the bottom. (Not all coconut cream are produced with the same ingredients or fat content.) Stir to completely combine the cream/think portion, with the liquid.
    If you are using another type of milk, or want to measure, you will want one and one half cups, plus four tablespoons.
  • As the cream is heated, the thick portion will melt and the mixture will become an even liquid. Allow the mixture to come to heat, where it is bubbling along the edges. This is to the point of scalding. When you remove it from heat, there should be some steam lifted from it. This process should take about 4 minutes from start to finish.
  • You know you have accomplished the scalding when you remove the pan from heat and steam rises. Set aside, and a timer for 10 minutes, so that the coconut cream can cool.
  • Once the 10 minutes are over: In a separate bowl, add egg yolks, 2/3 cup sugar, 2 tablespoons of corn starch, and optional vanilla or your choice if extract.
  • Whisk these ingredients together so that all of the sugar has dissolved and everything is incorporated.
  • Now, take the cooled coconut cream (or milk of your choice) from the pan and pour it onto the egg mixture.
  • Easily whisk these two together, and pour this entire mixture back into the original saucepan to cook.
  • Now it is time to make the custard. At medium heat, with the use of a hand held thermometer, whisk the custard until it comes to the temperature of 180 degrees.
  • Your custard is completely cooked and complete. Cover and allow to cool for 30 minutes before placing in the refrigerator. It is best served chilled and set, after two hours. You can enjoy this dessert as is, or with fresh berries on top. If you have a kitchen torch and would like to make creme brulee, please see the next steps.
    While hot, pour the custard into ramekins, or small ceramic/stone wear, metal, aluminum containers for individual servings. Pour to the top. and smooth over if necessary.

Making Creme Brulee with the Custard

  • To make bruleed custard, all we need to do is pour it, chill it, and torch it. First thing to do once your custard has come to temperature, is to take it from heat, whisk a few more times and pour into individual ramekins or small containers. I used a mix with espresso cups. Any stonewear, metal/aluminum containers for individual servings will do.
  • Allow the filled containers to sit out, covered, to cool for about 30 minutes. Then place in the refrigerator for at least two hours so that the custard can completely set, or when you are ready to serve. You can prepare them at least two days in advance and they will last in the fridge for a total of three days.
  • Once you are ready to serve, spoon an ample amount of granulated sugar to the top. Use a hand-held kitchen torch to burn/brulee the sugar at the top.
  • While the burned sugar is still very hot and bubbling, you can carefully place toasted coconut or berries, or any topping you wish, and it will stick and stay. I recommend just placing these items on the edges so that there is plenty of space for cracking the torched sugar. This is most exciting part of creme brulee!
  • You can serve right after torching, or keep in the fridge for a couple hours after the servings are torched.

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