Creme brûlée- the most decadent, creamy, delicious dessert. I’ve been on such a creme brûlée kick recently that I’ve been ordering it for dessert whenever we go out to eat. Due to my latest obsession, I decided to purchase a kitchen torch to experiment making my own creme brûlée creations at home. And boy, I am glad that I did. That’s where I made this dairy-free coconut matcha creme brûlée.
What do I need to make Creme Brûlée?
- Coconut milk, full fat from a can
- Maple syrup or honey, to sweeten
- Agar powder or flakes (this helps the mixture to thicken)
- Tapioca starch (also used to thicken)
- Matcha powder– I love using Matcha Kari (you can use baking, ceremonial, or latte grade matcha- it doesn’t really matter)
- Cane sugar or coconut sugar for caramelizing the tope
- Kitchen Torch -this is not absolutely necessary but it really does make the sugar topping all that much crunchier! (I linked the one that I bought on Amazon- but the butane fuel is generally sold separately)
Tips for making Dairy-Free Matcha Creme Brûlée
- Blend the mixture together before heating it on the stove, this enables the tapioca starch and agar agar to fully incorporate into the mixture
- Heat the mixture in a saucepan but do not let it boil, and keep it over the heat until the mixture has become thick like a pudding consistency
- Pour mixture into ramekins of your choice
- Let it cool for an hour at room temperature and then move to the refrigerator to set
- Use cane sugar or coconut sugar to caramelize (I found that monkfruit sweetener doesn’t caramelize as well)
- Use a blow torch or oven broiler to caramelize the sugar
- If you want to eat the creme brûlée later, store in the fridge for up to a week and do not caramelize the sugar until ready to consume
If you make this Dairy-Free Coconut Matcha Creme Brûlée, feel free to leave a comment or share it with me on instagram at @thenutritionfiend or Pinterest at @leangreennutrit. I love hearing from you guys. Cheers!
Dairy-Free Coconut Matcha Creme Brûlée
Ingredients
- 2 13.5 ounce can Coconut Milk full fat
- 1/4 cup Tapioca Starch or you can use arrowroot powder or cornstarch
- 3/4 teaspoon Agar Agar Powder or 1 tablespoon + 1 teaspoon agar agar flakes
- 1/4 cup Maple Syrup or honey or another liquid sweetener of your choice
- 4 teaspoons Matcha Powder
- 1/4 teaspoon Salt
- 4-6 teaspoons Cane sugar or coconut sugar to caramelize on top
- Raspberries or mint (optional) for topping
- Extra matcha (optional) to dust on top
Instructions
- Place the coconut milk, tapioca starch, agar agar powder, maple syrup, matcha powder, and salt into a high speed blender. Blend until smooth.
- Pour the mixture into a saucepan and heat on medium-low heat. Be careful to not let the mixture come to a boil. Stir frequently and cook until the mixture has thickened significantly (10-15 minutes) to the smooth consistency of pudding.
- When the mixture has thickened enough, spoon the mixture into 4-6 ramekins and let sit at room temperature for an hour to set, and then transfer to the refrigerator for 10 minutes to become firm.
- Once the mixture has set, remove from the fridge and sprinkle 1-2 teaspoons of sugar on the top of each creme brûlée. Use the blow torch to caramelize the sugar to a golden brown, or place into the oven broiler for 3-4 minutes.
- Top with raspberries, mint, and extra matcha powder. Serve and enjoy!
Leave a Reply