This Gluten Free Crème Brûlée has a smooth and creamy custard topped with burnt sugar! It is every bit as decadent and rich as the traditional version, but it’s gluten free and dairy free. In addition, this Crème Brulée is made with just a few ingredients. It is great for dessert!

Paleo Crème Brulée in a white ramekin with a silver spoon.

Why You’ll Love This Recipe

  • This recipe is the best! This Gluten Free Crème Brûlée is smooth, creamy, and has the best burnt cream taste.
  • This gluten free and dairy free recipe is made without heavy cream, without white sugar, and without alcohol.
  • The coconut cream is a great alternative to heavy cream.
  • This is Paleo, Grain Free, Gluten Free, and Dairy Free.

What is Crème Brûlée?

Traditionally, Crème Brûlée is a custard base dessert made with heavy cream. It translates to “burnt cream” or “burned cream” in French. There is a layer of hardened caramelized sugar on top. The heat from the caramelization of the sugar warms up the custard. The center is cool, with a light vanilla flavor.

A baking sheet filled with Gluten Free Crème Brûlée in white ramekins.

Ingredient List

PURE MAPLE SYRUP: Maple syrup is a common natural sweetener for Paleo baking. In this Crème Brûlée, it is used to sweeten the custard.

COCONUT CREAM: Coconut cream is essentially full fat canned coconut milk. It comes in a can and is thick and creamy like heavy cream.

VANILLA EXTRACT: Just a little bit of vanilla extract is needed for a little flavor in the custards.

EGG YOLKS: Just the egg yolks are needed! Discard egg whites or save for another use.

MAPLE SUGAR: Maple sugar is the perfect Paleo topping for this Crème Brûlée because it’s light in color. Substitute coconut sugar for a slightly darker (but equally delicious!) topping.

Custard in ramekins

Recipe Steps

Step 1

First, preheat oven to 300 degrees and place a kitchen towel on a rimmed baking sheet.

Step 2

In a large skillet, add maple syrup, coconut cream and vanilla extract over medium heat. Stir mixture until very lightly boiling (do NOT let it fully boil). Cook for 5 minutes, stirring every 30 seconds or so. Remove from heat.

Step 3

Then, whisk egg yolks in a small bowl.

Step 4

Add coconut cream mixture to a KitchenAid or large stand mixer. Slowly whisk mixture. VERY slowly pour in whisked eggs while KitchenAid is still on low speed. This pouring of whisked egg yolks should take at least 1 full minute.

Step 5

Then, pour mixture through a strainer. After that, pour equally into 3 ramekins.

Step 6

Take 1 cup of hot water and pour over the towel that is placed in the baking sheet.

Then, place ramekins on top of towel.

Step 7

Bake for 40 to 45 minutes, or until middle is slightly jiggly but edges are set. Then, remove from oven.

Once cool enough to handle, place in fridge to cool overnight.

A white ramekin filled with yellow custard.

Step 8

Once chilled, add 2 tablespoons of maple sugar on top of each custard.

Using a kitchen torch, burn the sugar for 1 to 2 minutes, or until crispy but not burnt.

Alternatively, add sugar on top of custards then broil for 2 to 3 minutes, or until sugar is crispy.

Finally, serve and enjoy!

Frequently Asked Questions (FAQs)

Does Crème Brûlée contain dairy? Is it dairy free?

This Gluten Free Crème Brûlée recipe is both gluten free and dairy free. A dairy free alternative to heavy cream is coconut cream. This canned full fat coconut milk is thick and creamy.

Is Crème Brûlée gluten free?

Yes! Crème Brulée is naturally gluten free. Check all ingredient labels to be safe.

How can I make Crème Brûlée without a torch?

Although a kitchen torch will yield the best results, feel free to use your oven. Simply broil the Crème Brulée for a few minutes. In addition, watch closely so they don’t burn.

Is Crème Brûlée served cold?

Typically, it is served slightly chilled.

Is this recipe easy?

Yes, this Gluten Free Crème Brulée is simple and straightforward. Follow the recipe steps for a foolproof dessert!

How do I make Crème Brûlée for two?

This recipe has 3 servings, but can be made for 2. Simply divide the batter between 2 ramekins and cook an additional 5 to 10 minutes in the oven.

How do I store leftovers?

Wrap aluminum foil over leftover ramekins. Keep in fridge for up to 3 days.

Can I reheat leftovers?

Yes, reheat leftovers in the oven at 300 degrees Fahrenheit until warmed, about 7 to 8 minutes. Feel free to broil for 1 to 2 minutes or torch coconut sugar on top.

Can I make this without ramekins?

Sure! Use a shallow bowl, mug or oven safe container. I used mini cocottes for this.

A white ramekin filled with Gluten Free Crème Brûlée.

You May Also Like

If you make this recipe, I would love to see it! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along! Find more Dairy Free recipes here.

Paleo Crème Brulée in a white ramekin with a silver spoon.

Get the Recipe: Gluten Free Crème Brûlée (Paleo)

This Gluten Free Crème Brûlée (Paleo) is a delicious and creamy custard! The burnt sugar topping adds the perfect amount of sweetness and crunch. This Crème Brûlée is easy and such a fun little dessert!
5 from 14 votes

Ingredients

Instructions 

  • First, preheat oven to 300 degrees and place a kitchen towel inside a rimmed baking sheet.
  • In a large skillet, add maple syrup, coconut cream and vanilla extract over medium heat. Stir mixture until very lightly boiling (do NOT let it fully boil). Cook for 5 minutes, stirring every 30 seconds or so. Remove from heat.
  • Then, add egg yolks to a small bowl and whisk.
  • Add coconut cream mixture to a KitchenAid or large stand mixer. Slowly whisk mixture. VERY slowly pour in whisked eggs while KitchenAid is still on low speed. The pouring of the eggs should take at least 1 full minute.
  • Once combined, mixture should be smooth and creamy. Then, pour mixture through a strainer.
  • Once strained, pour mixture equally into 3 greased ramekins.
  • Take 1 cup of hot water and pour over towel that's placed in the baking sheet.
  • Then, place ramekins on top of towel.
  • Bake for 40 to 45 minutes, or until middle is slightly jiggly and edges are set. Then, remove from oven.
  • Once cool enough to handle, place in fridge to cool overnight.
  • Once chilled, add 2 tablespoons of maple sugar on top of each custard.
  • Using a kitchen torch, burn the sugar for 1 to 2 minutes, or until crispy but not burnt.
  • Alternatively, add sugar on top of custards then broil for 2 to 3 minutes, or until sugar is crispy.
  • Finally, serve and enjoy!

Notes

I used a kitchen torch and butane gas for this recipe.
Calories: 595kcal, Carbohydrates: 45g, Protein: 6g, Fat: 46g, Saturated Fat: 39g, Cholesterol: 130mg, Sodium: 15mg, Potassium: 531mg, Fiber: 3g, Sugar: 33g, Vitamin A: 173IU, Vitamin C: 3mg, Calcium: 70mg, Iron: 4mg

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