This Almond Milk Crème Brûlée is a smooth, elegant dessert that puts a lighter, dairy-free spin on the classic French favorite. With a silky almond milk custard and a crisp caramelized sugar topping, it delivers all the indulgence you expect, while keeping the flavors clean, delicate, and perfectly balanced.
Why You’ll Love This Recipe
This recipe is ideal if you enjoy refined desserts without heaviness. Almond milk creates a creamy custard that feels luxurious but not overly rich. The subtle sweetness of honey pairs beautifully with the nutty almond base, and the crackly sugar crust adds the satisfying contrast that makes crème brûlée so special. It’s simple to prepare, naturally dairy-free, and impressive enough for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 teaspoons raw sugar (about 1 1/2 teaspoons per ramekin)
Directions
In a medium mixing bowl, whisk the egg yolks and honey together until smooth and well combined. Set aside.
Pour the almond milk into a small saucepan and heat over medium heat until it is hot but not boiling. Small bubbles should form around the edges.
Slowly pour the warm almond milk into the egg yolk mixture while whisking constantly to prevent curdling.
Return the combined mixture to the saucepan. Cook over medium-low heat, stirring constantly and scraping the bottom of the pan, for about 5 to 7 minutes until slightly thickened. Do not allow the mixture to boil.
Remove from heat and carefully divide the custard evenly among four ramekins.
Cover the ramekins with foil or plastic wrap and refrigerate for at least 2 hours, or overnight, until fully set.
When ready to serve, sprinkle 1 1/2 teaspoons of raw sugar evenly over each custard.
Using a kitchen torch, melt the sugar until it caramelizes and forms a golden, crisp crust.
Let the sugar topping cool for a few minutes, then refrigerate for about 1 hour before serving to allow the crust to harden fully.
Servings and timing
This recipe makes 4 servings.
Preparation time is approximately 10 minutes.
Cooking time is about 10 minutes.
Chilling time ranges from 2 hours to overnight, with an additional 1 hour after caramelizing the sugar.
Variations
You can infuse the almond milk with citrus zest, such as orange or lemon, for a brighter flavor. A pinch of ground cardamom or cinnamon adds warmth and depth. For extra almond intensity, stir in a few drops of pure almond extract before chilling.
Storage/Reheating
Store the custards covered in the refrigerator for up to 3 days without the sugar topping. Caramelize the sugar just before serving for the best texture. This dessert should not be reheated, as heat will compromise the custard’s smooth consistency.
FAQs
Can I make this recipe completely sugar-free?
You can replace the honey with a liquid natural sweetener, but the caramelized topping requires sugar to achieve the classic crust.
Is almond milk thick enough for crème brûlée?
Yes, as long as you use a higher-quality almond milk with a richer consistency, the custard will set properly.
Can I bake this instead of cooking it on the stovetop?
This version is designed for stovetop cooking. Baking would require adjusted ratios and a water bath.
Do I need a kitchen torch?
A kitchen torch works best. A broiler can be used carefully, but results may vary.
Why did my custard turn grainy?
The mixture likely overheated. Keep the temperature below boiling and stir constantly.
Can I prepare this a day in advance?
Yes, the custard can be made and chilled up to 24 hours ahead of time.
What size ramekins should I use?
Standard 4-ounce ramekins work perfectly for this recipe.
Can I use sweetened almond milk?
Yes, but reduce or omit the honey to avoid an overly sweet custard.
How do I know when the custard is ready?
It should lightly coat the back of a spoon and feel slightly thickened.
Is this dessert suitable for special occasions?
Absolutely. It’s elegant, refined, and ideal for dinner parties or celebrations.
Conclusion
Almond Milk Crème Brûlée is a graceful dessert that proves dairy-free treats can still be rich, creamy, and deeply satisfying. With minimal ingredients and a straightforward method, it’s a wonderful way to elevate a classic while keeping it light and modern. Whether served at a dinner party or enjoyed as a quiet indulgence, it’s a recipe worth returning to again and again.
A light, dairy-free twist on the classic French dessert, this Almond Milk Crème Brûlée features a silky almond milk custard sweetened with honey and topped with a crisp caramelized sugar crust. Elegant, refined, and simple to make.
Author:Sophia
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:3 hours (including chilling)
Yield:4 servings
Category:Dessert
Method:Stovetop
Cuisine:French
Diet:Low Lactose
Ingredients
4 large egg yolks
2 tablespoons honey
1½ cups almond milk (355 ml), preferably vanilla-flavored and unsweetened
6 teaspoons raw sugar (about 1½ teaspoons per ramekin)
Instructions
Whisk egg yolks and honey in a medium mixing bowl until smooth.
Heat almond milk in a small saucepan over medium heat until hot but not boiling.
Slowly whisk hot almond milk into the egg yolk mixture to temper.
Return mixture to saucepan and cook over medium-low heat, stirring constantly for 5–7 minutes until slightly thickened. Do not boil.
Divide custard among four ramekins. Cover and refrigerate for at least 2 hours or overnight until set.
Before serving, sprinkle 1½ teaspoons raw sugar over each custard.
Use a kitchen torch to caramelize the sugar until golden and crisp.
Let cool for a few minutes, then refrigerate for 1 hour before serving for best crust.
Notes
Infuse almond milk with citrus zest or spices for extra flavor.
Use high-quality almond milk for a creamier texture.
Caramelize sugar just before serving to maintain crisp topping.
