|September 26, 2022

Crème Caramel Dairy-free Recipe

Crème Caramel are full of vanilla flavor and melt in your mouth. Here the caramel on top goes perfectly with the vanilla crème. 

Now highly recommend making the salted coconut topping in a recipe. this is described below in the recipe. it is optional but try it.

    Let's Make Crème Caramel Dairy-free. 

    Note: All highlighted ingredients are available at alcoeats.com

    Crème Caramel Dairy-free Recipe

    Crème Caramel Dairy-free  Recipe this super creamy vanilla crème caramel topped with a rich salted caramel sauce. It is Eggless, dairy-free, and vegan.
    Print Recipe

    Prep Time: 30 minutes 

    Cook Time: 5 minutes


    • Maple Syrup - 2 tbsp.
    • Coconut Sugar - 2 tbsp.
    • Lemon Juice - ¼ tsp
    • Salt - a pinch
    • Almond Milk - 1 and ½ cup
    • Coconut Cream - ¾ cup
    • Cornstarch - 2 tbsp.
    • Agar Powder - ¾ tsp
    • Vanilla Extract - 2 tsp
    • Coconut Powder - 2 tbsp.
    • Coconut Flakes - 2 tbsp.
    • Maple Syrup - 1 tsp
    • Salt - ⅛ teaspoon


    Prepare the Caramel:

    • So add the maple syrup, salt, coconut sugar, and white vinegar to a small pan. Then heat over medium heat, and stir regularly until it starts to boil. Then let it boil for about 25-30 seconds, and make sure it doesn't burn.
    • Then immediately remove from heat and divide the caramel into 4 small ramequins. Now tilt each ramequin to spread the caramel in the bottom. Then set aside and let it cool for at least 15-20 minutes.

    For Crème:

    • Now in a medium pan, combine the almond milk, maple syrup, coconut cream. Then add the cornstarch and agar and whisk to dissolve.
    • After then heat over medium heat, whisking constantly until it thickens. Then once it has thickened, then remove it from heat, stir in the vanilla extract, and whisk again.
    • Then cover the pan with a lid and let it cool about 5 minutes before pouring into the ramequins over the caramel. 
    • Now let the crème caramel cool a bit at room temperature before transferring to the refrigerator. Then refrigerate for at least 8-10 hours or overnight, the crème caramel will set and the caramel will melt.
    • Now to serve, run a knife along the edges of each ramequin, cover with a plate and flip it. Then the caramel sauce will be on top and coat the crème.
    • Then serve fresh, topped with the salted coconut crumble and enjoy!

     Salted Coconut Crumble (Totally Optional)

    • Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. Then In a small bowl, mix the shredded coconut, coconut flakes, maple syrup, and salt.
    • Spread the coconut on the prepared baking sheet and bake for about 10 minutes, or until golden brown. Let it cool completely before using.