Allergy Free Creme Brulee

29

You people have been asking for a pudding or custard recipe long enough. I’ve had requests for dairy-free, egg-free crème caramel, flan, allergy-free creme brulee, pudding, and custard.  And then Flo Makanai at Makanai, Bio, Bon, Simple requested a vanilla pudding or vanilla custard, free not only of the top 8 most common allergens, but also that it be rice-free, potato-free, and corn-free too. This was a challenge, Flo, thanks for making me sweat! Additionally, Flo lives in France, where I don’t believe she can purchase my go-to: Ener-G Egg Replacer. I really had to put on my thinking cap for this one. Allergen-free, vegan, no rice, potato, or corn, international shopping restrictions I didn’t have a clue.

What I did have, however, was a kitchen blow torch. So I decided to commit myself to a Crème Brulee, and figure it out as I went along.

The trick, I discovered, to creating an allergen-free vegan, internationally-friendly Crème Brulee? Coconut milk for the cream, tapioca starch for the eggs, light brown sugar, vanilla extract, and a few ramekins. This recipe got a lot of love from my son Lennon, but I may attempt to further perfect the concept in coming blogs perhaps with Flan, so check back to see it in a new incarnation. Read on to make your free-of-almost-everything custard!

Allergy-Free Creme Brulee

Makes 4 Servings

Most vegan Crème Brulee relies on silken tofu or cashew nuts. Neither are allergy-friendly ingredients, so for this recipe, I’ve turned to the magical thickening powers of tapioca. The all natural food coloring is an optional ingredient, but adds the pale yellow hue that egg yolks traditionally give to custards. Skip it if it’s not already in your kitchen.

  • 1 13.5 ounce can coconut milk
  • 4 Tablespoons + 1 1/2 teaspoons tapioca starch
  • 1/4 cup + 2 Tablespoons granulated sugar
  • 1/8th teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract (or seeds from 1 vanilla bean)
  • 1/4 cup + 2 Tablespoons vegan milk of choice
  • 1/8th teaspoon yellow food coloring (try Seelect all natural food coloring) (optional)
  • 3 Tablespoon light brown sugar
  • 4 Tablespoons vanilla sugar (or 1/4 cup granulated sugar mixed with 1/4 teaspoon vanilla powder , or just plain old granulated sugar)

1. Combine 1/4 cup of the coconut milk with the tapioca starch, granulated sugar, salt, vanilla extract, and vegan milk. Whisk well to combine. Add food coloring, and whisk well. If you want it more yellow, add a drop more until desired color is achieved.

2. Combine remaining coconut milk (be sure to scrape out entire contents of can with a rubber spatula) with light brown sugar in heavy pot over medium heat. Bring to a simmer, stirring often with a wooden spoon. Add coconut milk/ tapioca starch mixture to pot. Heat over medium heat, whisking continuously until it begins to simmer. Reduce heat to low and cook, whisking continuously about 4 minutes, or until thickened. You want it thick. It may seem a little goopy but it will smooth out to a creamy texture once it chills.

3. Transfer to 4 small ramekins (or Crème Brulee dishes, if you have them, I didn’t!).

4. Let cool in fridge at least 4 hours.

5. When ready to serve, remove ramekins from fridge and place on a flat surface.

6.  Sprinkle tops evenly with about 2 teaspoons sugar each.

7. FOLLOWING THE INSTRUCTIONS on your blow torch, caramelize the sugar, by working in small circles, melting sugar until golden. It will harden quickly. Serve. If you don’t have a blow torch you can skip the caramelized topping and just serve it as custard.

Allergy-Free Crème Brulee
© 2010 by Cybele Pascal

Here are some more Crème Brulee recipes you might enjoy:

Chocolate Crème Brulee from Celiac Family

Crème Brulee Ice Cream from Gluten Free Works

Coconut Crème Brulee from Got No Milk

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.

29 Responses

  1. ~Robin says:

    Cybele,
    We are can-free here due to BPA and heavy metal concerns. Could I sub-in So Delicious Coconut Milk…does it have enough fat to use for a brulee? Or would I need to use something like Tropical Traditions Coconut Creme Concentrate?
    I can’t wait to give this recipe a try :)
    Thanks for posting this yummy recipe!
    ~Robin

  2. Cybele says:

    Hi Robin:

    I don’t think the So Delicious has enough fat in it. Yes, try adding the coconut cream concentrate.

    All best,

    CYbele

  3. […] Read more and get the recipe at Cybele Pascal: Allergen-Free Cuisine… Tags: allergy-free, creme brulee, dairy-free, Dessert, egg-free, gluten-free, soy-free, vegan Tweet […]

  4. melissa says:

    OMG I never even would consider asking this as a challenge, it just seemed impossible:) How dare I doubt thee O great one. This is by far my favorite favorite dessert and needless to say I’m thrilled! If I’m in the states nd hve EnerG and have no rice or potato concerns, would you have done anything differently?

  5. melissa says:

    Cybele,
    OMG I never even would consider asking this as a challenge, it just seemed impossible:) How dare I doubt thee O great one. This is by far my favorite favorite dessert and needless to say I’m thrilled! If I’m in the states nd hve EnerG and have no rice or potato concerns, would you have done anything differently?
    Melissa

  6. Cybele says:

    Hi Melissa:

    Just do as written, it’s yummy. You can use potato starch instead of the tapioca if you like, though.

    Enjoy!

    Cybele

  7. Stephanie says:

    Hi Cybele,
    Just discovered your website. What a great idea! I also renovate recipes, but don’t do quite so much in terms of allergies. You’re offering a fantastic service, and as I 1) have a torch and 2) am now vegan, this is an exciting recipe to discover!

  8. Cybele says:

    Hi Stephanie:

    I just checked out your site, and we are very like-minded! I can’t wait to follow what you are up to next. Enjoy your torch!

    Cybele

  9. Annette says:

    Hi Cybele! You have changed our lives…. What a treasure your Allergen Free bakers handbook has been to me and my family! Every single recipe is better than the next…. And even friends and family members who have no allergies LoVe all your desserts!!! My daughter is allergic to all 8 major allergens except for soy but is also allergic to coconut, sesame, banana and all berries! Would anything else work in this recipe beside coconut milk? Thanks so much for all you do…..

    Annette :)

  10. Stephanie says:

    Thanks Cybele, I agree… it’s wonderful to find a kindred spirit. Congrats on your great blog and successful book! I look forward to seeing more of your recipes. I’m currently working on a blog redesign and learning my new camera, then I’ll be posting more often. :)

  11. Nicole says:

    Enjoying your blog…and drooling a lot! Cybele, I’ll be sharing it with the folks in the Autism community. There are so many of those who are diagnosed with an Autism Spectrum Disorder that have various food allergies. You are providing a vital service! Keep it up!
    http://www.WhoAmIWhyAmIHere.com

  12. Cybele says:

    Hi Annette:

    Thanks for your lovely comment. Hmm…. you can try it with rice milk, but you may need to add extra tapioca starch to help thicken it.

    All best to you and your family!

    Cybele

  13. Cybele says:

    Hi Stephanie:

    I look forward to seeing what you do with your blog redesign, and your new camera! I need a new camera desperately. What kind did you get?

    all best,

    Cybele

  14. Jill Colonna says:

    What a challenge and what a master. I am definitely saving this recipe since it not only looks delicious but allergy free like this is just fabulous.

  15. Cybele says:

    Hi Jill:

    I just checked out your site. Your book is lovely! I wish I were in Paris this weekend! I”d come by and see you.

    all best,

    Cybele

  16. Susan says:

    I will have to try this. Please add my e-mail address to get your blog. Thank you. Susan

  17. […] Cybele Pascal, allergy-free cooking & baking superstar, brings us Creme Brulee. […]

  18. […] right. Check them out! And while you’re over there, Pascal has come up with an allergy free crème brulee. That I’m going to make as soon as I get the […]

  19. erin says:

    Oh. My. I cannot wait to try this. Creme Brulee is my all-time favorite dessert and I’ve not been able to eat it for years. Thank you SO much!

  20. Celia says:

    I thought I commented on this when I read it first, but I am SO excited about your crème brulee recipe. The only other vegan crème brulee recipe I’ve seen has soy in it, and my daughter’s intolerant.

    I only recently discovered your baking book and your blog. Thank you for all you do!

  21. ~Robin says:

    ~Robin #
    03.15.2011 12:18

    Cybele,
    We are can-free here due to BPA and heavy metal concerns. Could I sub-in So Delicious Coconut Milk…does it have enough fat to use for a brulee? Or would I need to use something like Tropical Traditions Coconut Creme Concentrate?
    I can’t wait to give this recipe a try
    Thanks for posting this yummy recipe!
    ~Robin

    Cybele #
    Hi Robin:
    I don’t think the So Delicious has enough fat in it. Yes, try adding the coconut cream concentrate.
    All best,

    CYbele

    ==>Thank you, Cybele. What ratio of coconut milk mixed w/coco cream concentrate would you advise subbing in for the canned coconut milk? I have no idea where to start w/that sub! :)
    Many thanks and hugs to you for your great recipes,
    ~Robin

  22. candy says:

    This dessert sounds amazing. I have a friend this would be great for..except she cannot have the sugar. Is there anything I could substitute and if so how much? Thank you so much!

  23. Cybele says:

    Dear Candy:

    You could try palm sugar/ coconut sugar though I can’t vouch for it. Can your friend have that?

    all best,

    Cybele

  24. Emily says:

    Cybele,

    Thank you so much! I’ve been racking my brain trying to figure out how to do a dairy-free, corn-free creme brulee. I can’t wait to try it. And I’ll get to use my new brulee dishes and kitchen torch, too. :D

  25. Amber says:

    Hi there, on the website it shows the ingredients but there are little boxes instead of some of the amounts for the ingredients. How much sugar (top one on ingredient list), how much vegan milk?

    Thanks so much. I can’t wait to make this for my friend who is allergic to eggs.

    1 13.5 ounce can coconut milk
    4 Tablespoons + 1 � teaspoons tapioca starch
    � cup + 2 Tablespoons granulated sugar
    1/8th teaspoon salt
    1 � teaspoons pure vanilla extract (or seeds from 1 vanilla bean)
    � cup + 2 Tablespoons vegan milk of choice
    1/8th teaspoon yellow food coloring (try Seelect all natural food coloring) (optional)
    3 Tablespoon light brown sugar
    4 Tablespoons vanilla sugar (or � cup granulated sugar mixed with � teaspoon vanilla powder , or just plain old granulated sugar)

    • cybele says:

      Hi, I fixed it. I was hacked in September and am still picking up the pieces. Thanks for bringing to my attention!

      Cybele

  26. meg says:

    What changes would I have to make in this recipe if I incorporated silken tofu in it? Thanks!

  27. Laura says:

    Cybele,
    This is my favorite recipe ever! I’ve been allergic to eggs my whole life- I’ve always wanted to try creme brûlée and now I can! Thanks for updating my pastry palette, and please do more egg free/ vegan recipes,
    Laura

Leave a Reply