Perfect Egg Free Creme Brulee

Rich, velvety, and intensely caramelised—without a single egg in sight. Today, we are tackling how to make an incredible egg-free Crème Brûlée that delivers all the luxury and crackle of the classic French dessert.

Achieving that signature glass-like burnt-sugar crust and creamy custard depth without traditional egg coagulation can be tricky, but by balancing our ingredients and utilising precise texturisers, we get a silky-smooth mouthfeel and a stable structure that looks like and tastes absolute perfection. Whether you have an allergy or simply want a fresh take on the classic, this technique is a game-changer.

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Ingredients:
560g Heavy cream (2.3 cups)
70g granulated sugar (0.3 cups)
1.0g iota carrageenan (0.5tsp but weigh it)
1.2g Tara gum (0.5tsp but weigh it)
1–2 Drops yellow food colouring (ooptional)
5-10g Vanilla bean paste (1-2 tsp)
0.5–0.8 g Kala Namak (black/sulfur salt) (0.25 tsp)
1g Regular fine salt (0.2tsp)
1.5-2.5g Pumpkin spice blend (see below) (up to 0.5tsp)

Pumpkin Spice Blend:

Kala Namak Black Salt CANADA: https://amzn.to/4AjAqLE
Kala Namak Black Salt USA: https://amzn.to/4xCOwVP
Kala Namak Black Salt UK: https://link.amazon/B05NeTBn4

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Amazon Affiliate Links Canada:
Zeroll Ice Cream Scoop: https://amzn.to/44w3UYg
Xanthan Gum: https://amzn.to/3T3bSWe
Guar Gum: https://amzn.to/4flzpt2
Cuisinart Fast Freeze Wand: https://amzn.to/4vu9Uvm
Replacement Ninja Creami Paddle: https://amzn.to/4pjXIvM
Nine Creami Magnet FIX: https://amzn.to/4wKn9GJF
Gourmet Soft Serve Machine: https://amzn.to/3T0e3db

Amazon Affiliate Links USA:
Zeroll Ice Cream Scoop: https://amzn.to/3TD23hR
Xanthan Gum: https://amzn.to/4fAQLTY
Guar Gum: https://amzn.to/3RiACJA
Tara Gum: https://amzn.to/4wKbPwT
Cuisinart Fast Freeze Wand: https://amzn.to/3Rlo0Bg
Ninja Creami NC500 Replacement Paddle: https://amzn.to/4pmtiJv
Ninja Creami Magnet FIX: https://amzn.to/4aSyBdH
Musso 4080 Ice cream machine (mine in the videos): https://amzn.to/3Rj5ARH
Musso 5030 ice cream machine (larger version): https://amzn.to/4vx2TKA