Creme brulee always feels like a fancy dessert, but it is actually simpler to make than most people think. Today I want to show you my dairy free coconut vanilla version.

The custard is smooth and creamy with a soft vanilla flavor. On top there is that classic layer of crunchy caramelized sugar that cracks when you tap it with a spoon.

The best part is that this recipe is completely dairy free. Instead of regular cream, I use coconut cream and a little oat cream, so it stays rich without any milk at all.

If you avoid dairy, you probably know how hard it can be to find a dessert like this that still tastes right. This one really delivers.

It looks impressive enough for guests but easy enough to make on a normal day. Let me walk you through it.

Why This Recipe Is a Keeper

Completely Dairy Free – This classic French dessert gets a full makeover with coconut cream and oat cream, so no dairy is needed at all.

Silky Smooth Custard – The egg yolks and coconut cream blend into a rich, velvety texture that melts in your mouth with every spoonful.

That Crispy Sugar Top – The turbinado sugar caramelizes into a thin, crackly shell that shatters perfectly when you tap it with your spoon.

Real Vanilla Flavor – Using a whole vanilla bean plus extract gives this custard a deep, warm vanilla taste you can actually see and taste.

Here’s What You’ll Need

1 1/2 cups Full-Fat Coconut Cream
1/2 cup Dairy-Free Oat Cream
1 Vanilla Bean
6 Large Egg Yolks
1/3 cup Granulated Sugar
1/4 tsp Fine Salt
1 tsp Vanilla Extract
6 tsp Turbinado Sugar

How to Make It

Step 1

Preheat the oven to 325 degrees F. Arrange six 4-ounce ramekins in a deep baking dish.

Step 2

Split the vanilla bean and scrape the seeds into a saucepan. Add the pod, coconut cream, and oat cream, then heat until steaming but not boiling.

Step 3

Whisk the egg yolks, granulated sugar, and salt until smooth. Slowly pour in the hot cream while whisking constantly, then stir in the vanilla extract.

Step 4

Strain the custard into a pitcher and divide it among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

Step 5

Bake for 30 to 36 minutes, until the edges are set but the centers still wobble gently. Remove the ramekins from the water and cool to room temperature.

Step 6

Refrigerate the custards uncovered for at least 4 hours. Blot away any moisture from the surfaces and sprinkle each custard evenly with 1 teaspoon turbinado sugar.

Step 7

Place the ramekins under a preheated broiler for 1 to 2 minutes, watching continuously, until the sugar melts and caramelizes. Chill for 10 minutes so the custard firms again while the topping stays crisp.

Recipe Tips

Shake the Coconut Cream Can First

Full-fat coconut cream often separates in the can, with the thick part on top and watery liquid at the bottom. If you scoop it out as-is, your custard won’t set right.

I recommend giving the can a good shake before opening it, or scraping everything into the saucepan and whisking until it’s smooth and blended. You want it fully combined before it goes on the heat.

Don’t Skip Scraping the Vanilla Pod

The tiny seeds inside the vanilla bean are where most of the flavor lives, so scrape them out well and drop both the seeds and the empty pod into the cream.

My favorite trick here is to let the pod sit in the warm cream for a few extra minutes off the heat before you strain it out. This pulls out even more of that deep vanilla taste.

Pour the Hot Cream in Slowly

This is the step where things can go wrong. If you dump all the hot cream into the egg yolks at once, the eggs cook instantly and you get scrambled bits instead of smooth custard.

From my experience, add just a thin stream of the hot cream at first while whisking fast, then pour the rest in slowly. This warms the eggs up gently so they blend in smooth.

Straining the finished custard through a fine mesh catches any little cooked bits and the vanilla pod, so don’t skip that either.