These Easy Eggless Crème Brûlée are silky smooth, rich, and elegant! Made with simple ingredients these make it the perfect dessert for serving guests.
Easy Eggless Crème Brûlée Recipe
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 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.
Your guests would be wowed by this delicious and perfect sweet treat.
EGGLESS CRÈME BRÛLÉE INGREDIENTS
You’ll need:
- Granulated sugar
- Cornstarch
- Black salt
- Evaporated milk
- Heavy cream
- Espresso powder (optional but recommended)
- Pure vanilla extract
- Butter
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
HOW TO MAKE EGGLESS CRÈME BRÛLÉE
- 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, keep stirring, and let it thicken a little, about 2 minutes. Do not let it boil, just simmering gently. Remove from heat. Stir in the vanilla extract and butter.
- Strain mixture through a fine strainer.
- Divide mixture between the ramekins, filling to the top.
- Let them cool.
- 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
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
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 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. 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 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 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 soupy dessert.
MAKE AHEAD EGGLESS CRÈME BRÛLÉE
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.
The perfect make-ahead dessert!
STORE EGGLESS CRÈME BRÛLÉE
Wrap tightly with plastic wrap and refrigerate for up to 3 days. I highly recommend caramelizing the sugar on top just before serving.
Looking for more eggless dessert recipes?
- Best Eggless Cheesecake
- Easy Eggless Lemon Bars
- Easy Eggless Key Lime Pie
- Easy Eggless Pecan Pie
- Easy Mango Panna Cotta
- more recipes…
Easy Eggless Crème Brûlée
Ingredients
- 1/3 cup (75 gr) granulated sugar
- 2 tablespoons + 3 teaspoons (25 gr) cornstarch
- ¼ teaspoon black salt
- 3 tablespoons + 1 teaspoon (50 ml) evaporated milk
- 1 3/4 cup (410 ml) heavy cream
- 1/4 teaspoon espresso powder (optional but recommended)
- 1 teaspoon pure vanilla extract
- 1 tablespoon butter
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, keep stirring, and let the mixture thicken a little, about 2 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.
- Divide mixture between ramekins, filling to the top. 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 4 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.
- 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 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 soupy dessert.
- Best Eggless Cheesecake
- Easy Eggless Lemon Bars
- Easy Eggless Key Lime Pie
- Easy Eggless Pecan Pie
- Easy Mango Panna Cotta
- more recipes…
Nutrition
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