Enjoy creamy dreamy creme brulee made gluten free and dairy free with this recipe for gluten free almond creme brulee made with Dream Ultimate Almond.
Disclosure: This post was sponsored by Dream Ultimate Almond. Thanks for supporting the brands I love that make Avocado A Day possible!
Friends and clients frequently ask me about my thoughts on dairy and the various plant based milks that are available. Personally, I’m a big almond milk fan. It’s neutral flavor and milky consistency makes it suitable not just for drinking, but for recipes from sweet to savory. And obviously smoothies too.
Of course, almonds are super nutritious as well, packed with biotin, vitamin e, magnesium and healthy fats. But in almond milk, you get very little nut, which is cool, because almond milk is designed to be a milk substitute, which is mostly water too.
But if you’ve ever made homemade almond milk or tried the fancy schmancy almond milk they sell at juice bars, then you know more almonds = more delicious. It’s thick and creamy and satiating – the perfect little grab and go snack! However, it also means way more expensive and way more time consuming. Call me cheap, but $8 for a snack isn’t exactly in my food budget. While I love to whip up homemade nut milk on occasion, we use it on a daily basis and I’d like to accomplish more things in my day than standing over a bowl with cheesecloth straining almonds.
So I was pretty excited to discover and collaborate with Dream Ultimate Almond, made with 20 grams of California almonds (four times more!) per serving for an extra rich and creamy taste. That means more protein, more fiber, more filling fats and more tasty almond nutrition in each sip. Each serving is a good source of biotin, vitamin E, magnesium and riboflavin.
From a culinary standpoint, what’s great about Dream Ultimate Almond is that because it’s made with four times more almonds, it’s got a similar consistency to heavy cream or coconut cream, which really opens up a whole new door of dairy free cooking. While thinner, store bought almond milk works well as a stand-in for milk, it just doesn’t have enough fat or thickness to replace cream. While I usually use coconut milk, it’s flavor is much stronger and it hardens at lower temperatures, which can mess with certain recipes.
With my first sip, I immediately knew I wanted to create a longtime favorite of mine, crème brulee! When I was a kid, I always picked crème brulee over everything else on the dessert menu. Even now, I still struggle to decide when there’s a good classic crème brulee and something else I want to try!
Traditionally, crème brulee is made with heavy cream lightly sweetened and thickened with egg yolks to make a custard. This version uses almond milk as a replacement and gets extra almond flavor with an almond meal crust. I made this with the vanilla flavored version, but it would also be delicious with cocoa powder mixed in. If you’re using the unflavored version, just add a teaspoon or two of vanilla extract.
To make the burnt sugar topping, you’ll want a kitchen torch. Here’s the one I have, which I don’t use often, but it’s nice to have on hand. I use it basically every way I would use my broiler when I don’t feel like turning the oven on – broiled grapefruit, browning a breadcrumb crust, melting cheese – it’s much more versatile than you’d think!
Be on the lookout for Dream Ultimate Almond at Whole Foods and it’s coming soon to Sprouts in both the shelf stable and refrigerated aisle. Visit their website for a coupon to save money on your purchase. You’ll be happy you snagged some! Scroll below the recipe for more recipes from my blog that would be extra tasty made with Dream Ultimate Almond!
- ½ cup plus 2 tablespoons almond meal
- 3 tablespoons coconut oil
- 1 tablespoon sugar
- 3 egg yolks
- 2 tablespoons honey
- 1½ cup Ultimate Almond Vanilla Almond Milk
- 6 teaspoons raw sugar
- In a small bowl, mix together almond meal, coconut oil and sugar. Divide between four ramekins, pressing into the bottom to make a crust. Place in the refrigerator and chill for 20 minutes.
- Preheat oven to 375 degrees. Place ramekins in the oven and bake 20 minutes until crisp and golden. Set aside until ready to use.
- In a medium bowl, whisk together yolks and honey. In a small saucepan, heat almond milk on medium heat until just below boiling. Slowly pour in egg yolk mixture, whisking constantly. Continue to cook, just below boiling, stirring constantly and scraping the bottom to prevent sticking. Do not let it boil or the mixture will curdle. When thickened, after about 5-7 minutes, turn off heat. Pour mixture between four ramekins. Cover, place in the refrigerator and chill overnight (or at least a couple hours).
- When ready to eat, sprinkle each ramekin with 1½ teaspoons raw sugar. Using a kitchen torch, carefully melt and burn the sugar until it forms a crisp crust. Cool and let chill another hour before serving.
More recipes to use Dream Ultimate Almond: