A creamy custard and a crisp sugar topping make this eggless french vanilla creme brulee a lovely dessert for any occasion. I like that it looks elegant while using a simple cooking method.
This is an eggless recipe for anyone who avoids eggs or needs an option without them. The milk and cornstarch mixture gives the custard the thickness it needs.
The custard is gently cooked until smooth, then poured into ramekins and chilled until set. This makes it easy to prepare ahead of time.
Right before serving, I add sugar to the top and caramelize it until golden. The creamy center and crunchy topping make every spoonful feel balanced.
Why You’ll Love It
Silky Smooth Texture – Cornstarch creates a wonderfully smooth, creamy custard that feels luxurious in every spoonful.
Rich Vanilla Flavor – Vanilla bean paste gives the custard deep, fragrant flavor with beautiful vanilla specks throughout.
Perfect Caramelized Top – A golden sugar topping adds a crisp, delicate contrast to the soft custard underneath.
Eggless Indulgence – This recipe delivers the classic creme brulee experience without using eggs.
Ingredient List
- 2 cups Heavy Cream
- 1/2 cup Whole Milk
- 1/3 cup Granulated Sugar
- 3 tbsp Cornstarch
- 1 tbsp Vanilla Bean Paste
- 4 tbsp Granulated Sugar
Directions
Step 1
In a small bowl, whisk the whole milk and cornstarch together until the mixture is completely smooth and free of lumps.
Step 2
In a medium saucepan, combine the heavy cream, the one-third cup of granulated sugar and the vanilla bean paste.
Step 3
Place the saucepan over medium heat and stir frequently until the cream mixture begins to simmer gently.
Step 4
Slowly pour the milk and cornstarch slurry into the simmering cream while whisking constantly.
Keep whisking continuously as the mixture bubbles and thickens into a rich, custard-like consistency.
Step 5
Remove the pan from the heat immediately and divide the thick custard evenly among four ramekins.
Step 6
Let the ramekins cool to room temperature, then cover them tightly and chill in the refrigerator for at least four hours.
Step 7
Right before serving, sprinkle one tablespoon of the remaining granulated sugar evenly over the surface of each set custard.
Step 8
Use a kitchen torch to carefully melt and caramelize the sugar on top until it forms a hard, golden crust.
Tips
Make a Smooth Cornstarch Slurry
Whisk the cornstarch into the cold whole milk before adding it to the saucepan. Cold milk helps the cornstarch dissolve evenly and prevents small lumps from forming.
Keep whisking until the mixture looks completely smooth, then pour it in slowly while whisking the warm cream. This gives the eggless custard a creamy, even texture.
Heat the Cream Gently
Warm the cream, sugar, and vanilla bean paste over medium heat until you see a gentle simmer around the edges. Avoid letting the mixture boil strongly, since the cream can become uneven and harder to combine with the slurry.
Stir often as it heats so the sugar dissolves fully and does not settle on the bottom of the pan.
Whisk Constantly While Thickening
After adding the milk and cornstarch mixture, keep whisking continuously as the custard bubbles and thickens. Make sure your whisk reaches into the corners and across the bottom of the saucepan.
The custard is ready when it is thick enough to coat the whisk and looks smooth and glossy. Remove it from the heat right away so it does not become too thick or develop a grainy texture.
Questions You Might Have
Why is cornstarch used in this eggless creme brulee?
Cornstarch thickens the custard without eggs and gives it a smooth, creamy texture. Mixing it with the milk first helps it blend into the hot cream without forming lumps.
Eggless French Vanilla Creme Brulee
Ingredients
Equipment
Method
- In a small bowl, whisk the whole milk and cornstarch together until the mixture is completely smooth and free of lumps.
- In a medium saucepan, combine the heavy cream, the one-third cup of granulated sugar and the vanilla bean paste.
- Place the saucepan over medium heat and stir frequently until the cream mixture begins to simmer gently.
- Slowly pour the milk and cornstarch slurry into the simmering cream while whisking constantly. Keep whisking continuously as the mixture bubbles and thickens into a rich, custard-like consistency.
- Remove the pan from the heat immediately and divide the thick custard evenly among four ramekins.
- Let the ramekins cool to room temperature, then cover them tightly and chill in the refrigerator for at least four hours.
- Right before serving, sprinkle one tablespoon of the remaining granulated sugar evenly over the surface of each set custard.
- Use a kitchen torch to carefully melt and caramelize the sugar on top until it forms a hard, golden crust.