The crème brûlée is a traditional French dessert with a custard base, made with eggs, cream, and sugar, topped with a layer of caramelised sugar.
It’s such a delicious treat thanks to the contrasting textures of the soft cream and hard topping, and now you can learn how to make it at home following our step-by-step recipe.
As Foodaciously’s mission is to allow everyone to enjoy amazing food, we have made this crème brûlée recipe dairy-free, egg-free, gluten-free, and vegan. If you want to discover more allergen and diet friendly recipes just use our Smart Search function!
This easy cream brûlée is prepared with juicy mango, canned coconut milk, potato starch and a hint of vanilla.
There is no added sugar to the cream base as it’s already naturally sweet thanks to the mango puree. This also helps to reduce your intake of free sugars, for a healthier dessert.
As there are no eggs, the mango also gives a nice yellow colour to the cream, but if you prefer an even deeper tone, just add a pinch of turmeric to the cream base before blending the ingredients.
To replace the thickening power of the eggs, use potato starch or other starches. In fact, it will absorb water and turn into a thick gel when cooking, making your cream firm and jelly-like.
This recipe is a great dessert to prepare with canned coconut milk and mango. But make sure you use coconut cream and not coconut water. And what it makes it even better is that it doesn’t require baking in the oven but only a few minutes over the hob to thicken up the cream.
