This paleo lemon crème brûlée is the perfect dessert to welcome the warmer weather, and you’ll love the light and creamy flavor with the crunchy top layer!
It’s officially spring, which means bring on all the lemon desserts! Lemon flavored desserts are just my absolute favorite (this one’s still my go-to), and there’s about something that tart and sweet combo that makes me so so happy.
Paleo Lemon Crème Brûlée Recipe
Even when I had to go gluten free, crème brûlée was one of desserts that I could still enjoy at restaurants. It’s naturally gluten free, and even though it has dairy in it, my digestion is far less bothered by heavy cream which has a higher fat content, than something like milk. The custard is always so creamy and heavenly, which is balanced out by the crunchy and sugary top layer.
Well, I figured I would combine one of my favorite dessert recipes with my favorite flavor with this paleo crème brûlée recipe and it’s been the best decision. Instead of heavy cream, I used full-fat coconut milk and mixed in some tart lemon zest into the custard filling.
Crème Brûlée Without a Blowtorch
While this recipe takes a bit of time to make, it’s quite easy and the end result is so amazing. The caramelized, crunchy topping is an absolute must for this paleo lemon crème brûlée, but I totally get that most of us do not own a blowtorch, nor do we want to invest in one just for this one recipe.
An easy solution is to use the broiler. After you add the coconut sugar, place under the broiler for about 5 minutes until the sugar is browned, bubbly, and caramelized. While this method works, the sugar layer won’t harden and get as crunchy as if you were to use a blowtorch. The custard might be a bit thinner and more runny as well. It’s a small sacrifice but the paleo crème brûlée will still taste amazingly creamy and delicious!
Storing Leftover Paleo Crème Brûlée
If you know you won’t eat all the paleo lemon crème brûlées you make, you can store them in the refrigerator for 3-4 day. Just make sure you don’t caramelize the top beforehand if you know you won’t be eating them right away. The sugar may soften from the condensation if they are stored covered.
When you are ready to serve, add the coconut sugar and caramelize the top just before serving. It’s a perfect Spring dessert to eat at home or to serve guests after Easter brunch!
Paleo Lemon Crème Brûlée
Ingredients
- water
- 5 large egg yolks
- 1/4 cup coconut sugar
- 1/2 tsp vanilla extract
- Zest of 2 lemons
- 1¾ cups full-fat coconut milk
- 1/4 tsp sea salt
- 4 tsp coconut sugar divided
Instructions
- Preheat oven to 325 degrees F, and boil a large pot of water.
- Whisk together egg yolks, coconut sugar, vanilla extract, and lemon zest in a large bowl and set aside.
- Combine coconut milk and sea salt in a saucepan and heat over medium heat for about 5 minutes, stirring occasionally. Do not bring to a boil.
- SLOWLY pour the coconut milk mixture over the egg yolk mixture while whisking constantly.
- Strain this mixture through a fine mesh strainer and use a back of a spoon to press down on the lemon zest to get all the liquid out.
- Place 4 8-oz ramekins in a baking pan, and pour the strained mixture into the ramekins.
- Pour enough boiling water into the baking pan to come halfway up the sides of the ramekins.
- Bake for about 35-45 minutes until the custards are set (firm on the edges but slightly jiggly in the center).
- Remove from the oven and use a tong to transfer to a cooling rack.
- Cool for 1 hour, then cover with a plastic wrap.
- Chill for at least 4 hours to overnight.
- Sprinkle 1 tsp of coconut sugar over each custard. Use a blowtorch, or place under a broiler* for 4-5 minutes until the top is bubbly and caramelized.
- Let it sit for 5 minutes. Serve topped with fruits, if desired.
Notes
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Can you leave out the honey? I can not have honey. Thank you.
You can try adding about 2-3 tbsp of maple syrup instead. The custard without any sweetness won’t have the same, delicious flavor.
I just love these simple, nourishing ingredients, and what a special treat! I never thought to use the broiler – that is so easy! Thanks!
I love creme brulee so much but I get bored with plain ol’ vanilla every time. Lemon is perfect for spring and I love the simple, minimal ingredients!
I’ve only had creme brulee once, but it was quite memorable! It’s delicious! Can’t wait to try your lemon twist!
I’ve never thought about a coconut milk based creme brulee, such a good idea! That custard!! SO yummy!
Hi! Love this recipe! I bet it would be good just as a custard alone!
Did you use canned coconut milk for this recipe or carton?
Thanks so much!
Canned! It should be thick and creamy.
This looks amazing!! I love creme brulee and your modifications using coconut milk and sugar!
I love the idea of lemon creme brulee, and all of the ingredients in this are much better for you than the traditional way to make creme brulee
This looks so delicious! Creme brulee is one of my absolute favourite desserts – I’m so excited to try a paleo version!
I completely love that you added lemon to creme brulee! Genius 🙂 I must make this!
I love this recipe! So easy to make and delicious!
I love creme brulee and lemon desserts so this is definitely the best of both worlds!
Fantastic dessert and is just what I have been looking for to celebrate the change in the seasons! Yum.
These sound absolutely delicious! Oaleo or not, using coconut milk is a great idea – I LOVE what coconut milk does to my custards – it is so velvety. Will be trying this for sure.
I followed the recipe as precisely as possible, but ended up with a fairly soupy creme brûlée. I believe the only issue was using a canned coconut milk that isn’t as thick and creamy as other brands (I used Thrive Market’s regular canned coconut milk). Just an FYI to those looking to make this. I’ll be trying Native Forest’s canned next time for its higher fat content, or may opt for coconut cream instead of milk.
This recipe is delicious – love the lemon flavor – but definitely for those with a sweet tooth. I might cut down on the honey next time, since the coconut sugar topping adds its own sweetness.
Thank you for a dairy free option! I look forward to more experimentation with this one.
This is a perfect springtime dessert!! So grateful for a delicious dairy free dessert, thank you!!
The white ramekins you used are beautiful! They are much finer than the typical ones with ridges. Would you know the brand or where they are from?
I got them from https://ciroa.com/ a while ago, so I don’t think they make them anymore!
I made these on Christmas Day and they were delightful! Thank you so much!