If you are looking for a creme brulee recipe that is dairy free and refined sugar free, this Paleo Creme Brulee is for you! I really like creme brulee, but I wanted a version that didn’t have the cane sugar or the dairy. I ended up creating this recipe which my kids ask for all the time!
Instead of heavy cream I used coconut cream, which is an easy switch. The coconut cream is separated when you take it out of the can, but all you have to do is heat it until it is a uniform mixture. Instead of cane sugar, I use coconut sugar and maple syrup in the mixture. This will give it a slightly darker color than traditional creme brulee.
For the crispy top I went through some trial and error. Coconut sugar does not caramelize like cane sugar, so that did not work very well. I ended up trying maple sugar, which made the top nice and crispy! Just be sure to break up any sugar clumps before you sprinkle it on. A big clump of sugar will cause it to brown a lot in that one spot. You should be able to find maple sugar in a natural grocery store or online.
If you don’t have a kitchen torch or maple sugar, there is an alternative option. However, I will warn you that the top will not be crispy like traditional Creme Brulee. I found that you could sprinkle the top with coconut sugar and let it sit in the refrigerator overnight. This will give you a topping that is still sugary but will match the consistency of the creme brulee. I think it still tastes really good, so if you are in a pinch, it is something that you could try!
Below you will find the Paleo Creme Brulee Recipe. There is only one because this shouldn’t need any adjustment for altitude. Hope you enjoy the recipe! Be sure to comment if you try it out or have any questions!
Paleo Creme Brulee
- 2 13"x9" glass baking dish
- 6 Ramekins
- 1 Large Saucepan
- 1 baking sheet
- 1 kitchen torch
- 2 cups coconut cream (~three 5.4oz. cans)
- 6 egg yolks
- 1/2 cup coconut sugar
- 2 tsp vanilla
- 2 tbsp maple syrup
- 1 dash nutmeg
- 2-3 tbsp maple sugar
- Preheat your oven to 325F.
- Separate your eggs and put the yolks in a small bowl. Set them aside on the counter so they can come up to room temperature.
- In a large saucepan combine the coconut cream, vanilla, maple syrup and nutmeg. Start heating the mixture over medium heat, stirring occasionally. Once the coconut cream is no longer separated and the mixture is uniform, remove from the heat and let it cool.
- Prepare your ramekins. Set 3 in each of the 13"x9" glass baking dishes. Fill the baking dishes with hot tap water until it comes about halfway up the sides of the ramekins. Be careful to not get any water inside the ramekins. If that happens, dry the inside with a paper towel.
- Once your coconut cream mixture is fairly cool, add the egg yolks and coconut sugar into your mixing bowl. Beat until the mixture starts to lighten in color.
- Slowly add in the coconut cream mixture while mixing continuously. Mix until just combined.
- Pour the mixture into the 6 ramekins. Start by filling each one about 1/3 of the way up.
- Once the mixture has been evenly divided, place the baking dishes with the ramekins into the oven. Bake for about 35-40 minutes. The Creme Brulee will be set but will still jiggle a bit when you move it.
- Take the baking dishes out of the oven and leave the ramekins in the baking dish for now. Let everything cool on the counter.
- Once they are almost cool, take out the ramekins and place them on a baking sheet to fully cool. Then cover them with plastic wrap and place them in the refrigerator for at least 2 hours.
- When you are ready to brown the sugar, take the creme brulee out of the refridgerator and let it sit at room temperature for 15-30 minutes.
- Sprinkle about 1 tsp of maple sugar on the top of each creme brulee. Make sure to break up any clumps of sugar before putting it on. Then lightly torch the top until the top starts to brown and get crispy
- Let the creme brulee sit for about 5 minutes before serving.
- Store any remaining creme brulee in the refrigerator, where it will last up to 5 days.