These Easy Eggless Crème Brûlée are silky smooth, rich, and elegant! Made with simple ingredients, these easy no-bake desserts are perfect for serving guests. The recipe includes step-by-step photos and lots of tips.
Easy Eggless Crème Brûlée Recipe Highlights
I promise that making Eggless Crème Brûlée is easier than you think! While crème brûlée seems like a fancy and difficult dessert, it’s actually pretty easy to make, with just a few simple ingredients and very little prep time.
This Crème Brûlée (French for “burnt cream”) is a creamy, pudding-like dessert with a brittle top of melted sugar that cracks when you gently tap it with a spoon. Irresistible….right?
One of the things I love about Creme Brûlée is that you can make it a few hours or even a few days in advance and finish off the topping just before you’re ready to serve. Plus, no water bath is needed since it’s a no-bake dessert.
These Egg-Free Crème Brûlée are silky smooth, rich, and elegant! Your guests would be wowed by this delicious and perfect sweet treat.
If you like custard desserts you’ll love my The Best Eggless Banana Pudding Recipe, Easy Eggless Coconut Cream Pie (from scratch), and Eggless Fruit Tart.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Ingredients Notes & Substitutions
- Sugar: Regular white granulated sugar o caster sugar.
- Cornstarch: You can substitute for potato starch 1:1.
- Salt: When making custards, I like to use black salt, which tastes and smells like hard-boiled egg yolks. This salt is used in many vegan/eggless recipes to mimic the flavor of the eggs. It can be found in gourmet grocery stores or online on Amazon. You don’t have black salt? No problem! Just use regular salt. The pastry cream won’t have an eggy flavor but will be still delicious regardless. When using regular salt, I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Evaporated milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home.
- Heavy cream: Make sure it has at least 35% of fat content.
- Espresso powder: This is optional but recommended.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
1 – Whisk sugar, cornstarch, and salt in a medium saucepan.
2 – Add evaporated milk, heavy cream, and espresso powder (if using); mix to combine.
3 – Turn heat on to medium-low heat. Start stirring constantly; as soon as it begins to simmer, keep stirring, and let it thicken a little, about 2 minutes. Do not let it boil; just simmer gently. Remove from heat. Stir in the vanilla extract and butter.
4 – Strain mixture through a fine strainer.
5 – Divide the mixture between the ramekins. Let them cool.
6 – When ready to serve, sprinkle a thin layer of granulated sugar all over the surface of the chilled crème Brûlée. Caramelize the sugar with a kitchen torch just before serving.
Eggless Crème Brûlée Without Ramekins
No kitchen ramekins? No problem! Use a large wide ceramic or glass dish. It might take longer to completely cool in the refrigerator.
Eggless Crème Brûlée Without Torch
No kitchen torch? No problem! Place the ramekins in the oven 2 to 3 inches from the heat source. Turn on the broiler. Cook until sugar melts and browns or even blackens a bit; depending on the oven, it could take about 3-5 minutes. I highly recommend keeping a close eye on it because they can burn in a flash.
Pro Tip: If using the broiler, be sure to let the custard set for several hours in the refrigerator before brûléeing the top; otherwise, you’ll end up with a soupy dessert.
Tips To Make Eggless Crème Brûlée
Since we are not using eggs the mixture won’t be as yellow as the classic version. If you want your eggless crème Brulee to be yellow-ish, add a couple of drops of yellow food coloring; of course, this is totally optional.
If you don’t have ramekins, use a large wide ceramic or glass dish.
Let the eggless Crème Brulee refrigerate overnight in the refrigerator before serving.
When ready to caramelize the tops, make sure to cover the entire surface with a thin layer of granulated sugar, with no exposed custard. Since the cooled custard could curdle with the heat.
If you don’t have a kitchen torch, place ramekins in a broiler 2 to 3 inches from the heat source. Turn on the broiler. Cook until sugar melts and browns or even blackens a bit, about 3-5 minutes. I highly recommend keeping a close eye on it because they can burn in a flash.
If using the broiler, be sure to let the custard set for several hours in the refrigerator before brûléeing the top; otherwise, you’ll end up with a soupy dessert.
Frequently Asked Questions
Crème Brûlée, French for u0022burnt cream”, is a creamy, pudding-like dessert with a brittle top of melted sugar that cracks when you gently tap it with a spoon.
Yes, you can! This egg-free version of creme brulee uses starch to thicken the custard and evaporated milk to add richness. It’s delicious and super easy to make since it does not require a water bath or baking time.
Absolutely! Place the ramekins in the oven 2 to 3 inches from the heat source. Turn on the broiler. Cook until sugar melts and browns or even blackens a bit; depending on the oven, it could take about 3-5 minutes. I highly recommend keeping a close eye on it because they can burn in a flash.
Yes, you can!
Yes, you can omit the coffee. Personally, I think the coffee adds an extra layer of flavor that makes the creme brulee super delicious. The custard doesn’t necessarily taste like coffee, it’s more like a subtle touch.
In my opinion, shallow ramekins are the best, so the custard sets easily, and there is more surface area for the caramelized sugar. I suggest these oval ramekins.
Probably the custard didn’t have the right consistency. This could happen because 1) heating the custard mixture too fast, which doesn’t give the sugar the chance to melt properly, or 2) simply not cooking the mixture for long enough. It takes time, but make sure the custard is thickened before you remove it from the heat. It should be thick enough that it coats the back of a spoon before you remove it from the heat.
Make Ahead Eggless Crème Brûlée
This is the perfect make-ahead dessert! You can make the mixture, chill completely, then wrap with plastic wrap and store for a few hours or up to 3 days before finishing and serving.
Storing Instructions
Wrap tightly with plastic wrap and refrigerate for up to 3 days. I highly recommend caramelizing the sugar on top just before serving.
More Eggless Dessert Recipes You’ll Love!
- Best Eggless Cheesecake
- Easy Eggless Lemon Bars
- Easy Eggless Key Lime Pie
- Easy Eggless Pastry Cream
- Easy Mango Panna Cotta
- more recipes…
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Easy Eggless Crème Brûlée
Ingredients
- 1/3 cup (75 g) granulated sugar
- 3 tablespoons (30 g) cornstarch
- ¼ teaspoon black salt (see notes)
- 3 tablespoons (45 ml) evaporated milk
- 1 3/4 cup (420 ml) heavy cream
- 1/4 teaspoon instant espresso powder (optional but recommended)
- 1 teaspoon (5 ml) pure vanilla extract
- 1 tablespoon (14 g) unsalted butter
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Whisk sugar, cornstarch, and black salt in a medium saucepan.
- Add evaporated milk, heavy cream, and espresso powder (if using); mix to combine.
- Turn heat on to medium-low heat. Start stirring constantly, as soon as it begins to simmer, reduce heat to low and keep stirring; let the mixture thicken, for about 2 – 3 minutes. Do not let it boil, just simmering gently. Keep a close eye on it because the mixture can burn in a flash. Remove from heat. Stir in the vanilla extract and butter. NOTE: Make sure the custard is thickened before you remove it from the heat. It should be thick enough that it coats the back of a spoon before you remove it from the heat.
- Divide mixture between ramekins. NOTE: I used 4 (6oz) ramekins.
- Place on a wire rack to cool for 2 hours. Place in the refrigerator, loosely covered, and chill for at least 6 hours, preferably overnight, and up to 3 days.
- When ready to serve, sprinkle a thin layer of granulated sugar all over the surface of the chilled Crème Brûlée. Caramelize the sugar with a kitchen torch just before serving. NOTE: if you don't have a kitchen torch, place ramekins in a broiler 2 to 3 inches from heat source. Turn on the broiler. Cook until sugar melts and browns or even blackens a bit, about 3-5 minutes. Be careful because they can burn fast.
- Since we are not using eggs the mixture won’t be as yellow as the classic version. If you want your eggless crème Brulee to be yellow-ish add a couple of drops of yellow food coloring; of course, this is totally optional.
- If you don’t have ramekins, use a large wide ceramic or glass dish.
- Let the eggless Crème Brulee refrigerate overnight in the refrigerator before serving.
- When ready to caramelize the tops, make sure to cover the entire surface with a thin layer of granulated sugar, with no exposed custard. Since the cooled custard could curdle with the heat.
- If you don’t have a kitchen torch, place ramekins in a broiler 2 to 3 inches from the heat source. Turn on the broiler. Cook until sugar melts and browns or even blackens a bit, about 3-5 minutes. I highly recommend keeping a close eye on it because they can burn in a flash.
- If using the broiler, be sure to let the custard set for several hours in the refrigerator before brûléeing the top; otherwise, you’ll end up with a soupy dessert.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in May 2020, the post content was edited to add more helpful information, with no change to the recipe in July 2022.
Would this be suitable to use as a donut filling?
Hello Michelle! Yes! This would work beautifully as a donut filling. Just make sure the consistency is thick enough to hold inside the donut, and it will be delicious. Let me know how it turns out! 😊🍩
Perfect for my egg free sister! I made this as directed, but without espresso – and added reduced bourbon at the last step with the vanilla. Then I also made a chocolate version, adding 1 Tablespoon Dutch cocoa powder and 3 squares 70% dark chocolate at the ‘espresso’ step. Both came out really delish! I also used vanilla bean paste instead of standard extract.
Hello Brittany! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
I made this for my dad’s birthday and he ADORED them! He is a strong critique of creme brulee and he said it’s one of the best he’s had. It was my first time making it too! Thanks so much for this recipe!
Hello Jasmine! WoW … what a compliment =) It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
It thickened too much when I cooked it, like a pudding. Its texture did not change even when let it cool in the fridge for a few hours. Do you know why? (It didnt look like yours did in the pictures).
Hello Pink Unicorn! Did you use cornstarch or another type of thickener? I’m wondering if maybe there was too much cornstarch. Next time, I would suggest using a kitchen scale to measure the ingredients. If the issue continues, reduce the amount of cornstarch, to 2 tablespoons (20g), to see if the texture improves. I would love to know how it turns out next time. 🙂
Hi, I was wondering if I could use condensed milk instead of evaporated milk, and not add the sugar, so it wouldn’t be too sweet.
Hello Erika! I haven’t tested this recipe with that ingredients combination, so I can’t say for sure. If I were you, I’d search online for recipes with condensed milk rather than try to adapt this one. Thanks for your interest in my recipe.
What and how do I replace the heavy cream used? Can full fat coconut cream be used?
Hello Susan! Possibly, but I never tested this recipe with other ingredients so I can’t say for sure, but you can certainly give it a try. Let me know how it turns out for you! Thanks for your interest in my recipe.
Hi! can you pls tell me what evaporated milk is exactly?
Hello Ruchi! You can learn more about evaporated milk here >>> https://mommyshomecooking.com/how-to-make-evaporated-milk/
OMG Oriana Thankyou so so much! These were absolutely amazing. I have eaten a lot of sensational creme brûlée’s over the years and these were seriously as good as the best I’ve eaten. I can’t Thankyou enough for this recipe. They were gone the moment they hit the table!!!! WILL DEFINITELY COOK AGAIN. A must try for everyone ❤️
Hello Jamie! Wow, what a compliment! I’m so glad you enjoyed it, and thank you so much for taking the time to come back and let me know!
Hi, this recipe sounds lovely. Would like to know what the purpose of black salt is? Would like to make this recipe during Christmas 🙂
Hello Iselin! Black salt or Kala namak is a type of rock salt, a salty and pungent-smelling condiment used in South Asia. Although it is called black salt, its color is not black; it has a purple-ish to pink-ish color. Due to its sulfur content, it tastes and smells like hard-boiled egg yolks. This salt is used in many vegan/eggless recipes to mimic the flavor of the eggs. Hope this helps!
I’m very excited to try this recipe! I was curious though, what is the function of the espresso powder?
Hello Megan! Adds great flavor, but the custard doesn’t necessarily taste like coffee. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
LOVED IT!!!! Thank you so much for this incredible recipe. I made it for my French mom, and she said she’s never had better!
Hello Megan! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. Happy 2021!
Is there any baking in this recipe or only stove top heating ?
Hello Anita! No oven needed. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
What a recipe! I made this for my mother who has severe egg allergies and she absolutely loved it. She grew up in Europe and is very particular when it comes to her desserts (especially those that traditionally have eggs as a major component) and she said this tasted exactly like the creme brûlée she grew up eating. I’m incredibly happy with how this turned out and I look forward to making the other wonderful eggless recipes from this site. Thank you, Oriana!
Hello Mya! Wow, what a compliment! I’m so glad you and your mom enjoyed it. Thank you so much for taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! ?
Hi I’d like to know if I can use condensed milk instead of evaporated milk as it’s not available? So I can mix condensed milk with the some regular milk maybe. Hope to hear from you soon.
Much thanks in advance
Nivi
Hello Nivedita! I am afraid that it will be too sweet. Instead, you can make your own evaporated milk. To make 1 cup of evaporated milk, place 2 cups of regular milk into a large, heavy-bottomed pot. Turn heat on medium-low, and simmer, whisking occasionally, until the amount of milk has been reduced in half, about 30 minutes. Hope that helps!