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By Katja Heino 8 Comments
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Blackberry Brulee (dairy-free custard)

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Blackberry Brulee (dairy free custard) savorylotus.com

Deliciously sweet blackberries are one of my favorite things about summer here in Northern California.  We can walk just a few minutes from our house and pick as many blackberries as we can handle.  Needless to say, blackberries have been on the menu lately:  Blackberry smoothies, blackberry kefir, blackberry pancakes, and blackberry gummy treats.  But best of all:  Blackberry Brulee. 

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Brulee is a custardy dessert topped with a hard layer of caramel.  It’s a popular dessert in many restaurants.  And now you can impress your friends and family by making it at home.  You won’t believe how easy it is.

And did I mention that it is dairy free?  I used full fat canned coconut milk. (where to buy additive free coconut milk) I was pretty impressed how good it tasted.   I actually ate mine for breakfast without the hard topping.  But if you really want to blow them away, sprinkle on a bit of coconut sugar before serving and slide it under the broiler for a minute or two.  Holy Smokes!

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You will need 6 individual ramekins (like this) for this recipe.  I know I have mentioned it before, but I love mini desserts.  They make me happy.  My kids love them too.  You will want to make this treat ahead of time as they need to sit in the fridge at least 4 hours.  Brulee is traditionally served cold or at room temperature.  Enjoy!

This is my little one after one of our blackberry picking adventures:

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Blackberry Brulee (dairy free custard)

Blackberry Brulee (dairy-free custard)

  • Author: Katja from the Savory Lotus
  • Yield: 6 1x
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Ingredients

  • 2 cups fresh blackberries
  • 5 egg yolks, preferably from pastured chickens
  • 2 and 1/4 cups full fat coconut milk (where to buy BPA and additive free coconut milk)
  • 4 TBS RAW honey (like this)
  • 1 vanilla bean (like this), cut lengthwise and seeds scraped
  • 1/4 tsp cinnamon
  • pinch of celtic sea salt (I use this one)
  • Coconut oil, butter, or ghee for oiling ramekins
  • Optional: 6 TBS coconut sugar (like this) for hard topping

Instructions

  1. Preheat oven to 325’F. Place large baking dish in oven and fill 1/3 with water. Lightly oil 6 ramekins.
  2. Divide blackberries evenly in the bottom of ramekins.
  3. Whisk egg yolks and honey together in a medium bowl.
  4. In a sauce pan, slowly heat coconut milk, split vanilla bean pod and scraped seeds, sea salt, and cinnamon until edges barely begin to bubble. DO NOT BOIL. Remove vanilla bean pod.
  5. Slowly whisk HALF of coconut milk mixture into egg mixture (to prevent eggs from cooking)
  6. Return the mixture to saucepan and stir with a wooden spoon over LOW heat until thickens (about 5 minutes)
  7. Strain the custard into the 6 ramekins right over the berries. Place ramekins in the baking dish and bake 35-40 minutes, until custard is set.
  8. Carefully remove baking dish from oven and remove ramekins. Tongs are useful here. Refrigerate for at least 4 hours.
  9. To add hard caramel topping:
  10. Sprinkle 1 TBS coconut sugar evenly across top of each dessert. Broil 1-2 minutes until sugar melt. Watch it carefully as it burns QUICKLY!

Did you make this recipe?

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Filed Under: Desserts Tagged With: blackberry dessert, brulee, custard, dairy free custard

Reader Interactions

Comments

  1. Tracey says

    September 3, 2013 at 11:32 pm

    Does it make a difference if you leave out the salt? I assume it’s just for flavour?

    Reply
    • Katja says

      September 4, 2013 at 9:45 pm

      I just like the way salt brings out flavors. Totally optional. 🙂

      Reply
  2. Linda says

    September 15, 2013 at 6:58 am

    Would sure like to link THIS site back to my Pinterest page. Am I missing the link or is there not one?

    Reply
    • Katja says

      September 15, 2013 at 1:29 pm

      Each photo on the site has a Pinterest link…just hover over picture and link appears. You cab also access my Pinterest page from the link on the top right of each page. It’s a purple “P” Hope that helps. And thanks for pinning. It helps me to grow. 🙂

      Reply
      • Barb says

        October 12, 2013 at 9:27 am

        🙂 Thank you

        Reply

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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veggie loaded turkey meatballs 🥕🥦🌿 • th veggie loaded turkey meatballs 🥕🥦🌿 • the ultimate make ahead meal prep recipe • life just got a little bit easier • meatballs may not be the most glamorous things you make in your kitchen, but they sure can be a lifesaver when life gets busy • make a big batch, freeze ’em, and simply reheat and eat when it’s time to get dinner on the table 🙌

recipe link in bio —> https://www.savorylotus.com/loaded-veggie-turkey-meatballs/
weekend dinner inspiration • NEW POST: LEMON HER weekend dinner inspiration • NEW POST: LEMON HERB SPATCHCOCK CHICKEN 🍋🌿 • spatchcock chicken is hands down the quickest + easiest way to cook a whole chicken • if you’ve never tried it, it’s a real game changer • the chicken comes out super moist on the inside and crispy on the outside • always a crowd pleaser 🙌 especially when you add the extra lemon herb pan sauce 

recipe link in bio:
https://www.savorylotus.com/lemon-herb-spatchcock-chicken/
how do you start your day? 💪🏃‍♀️🧘🏽‍♀️🚴🏽‍♂️☕️

mindset mindset mindset 🧠🧠• having a morning routine allows us to set an intention for the day rather then just letting the day run away from us • it helps determine our mind set and the tone for the rest of the day ✨✨

things like meditation, journaling, yoga, exercise, and other self-care practices can help us start the day feeling calm and inspired 🧘🏻 • consciously selecting the thoughts we have, the foods we eat , and the news/social media/images we see matters • a solid morning routine can reduce stress, boost energy, increase mental clarity, and leave us feeling 🤩

creating a morning routine looks different for us all • routine comes easier for some than others • we all have different priorities, time limits, physical needs/abilities, and health concerns there • are no rules • find what works for you 

i know that i feel better when i stick to my morning routine • i know that i feel better when i don’t engage with my phone or social media the first hour or two after waking up • i know i feel better when i consciously select what i bring into my head space first thing in the morning, including the thoughts that i have 

my morning routine currently looks like this:  10 minutes of quiet meditation, some form of elimination pathways opening like Gua Sha, coffee e nema, an epsom salts bath, or a sauna, yoga/workout, and a big green juice 🥬🥒🍏

👉👉 do you have a morning routine?  i’d love to hear how you start your day • leave me a comment below ⤵️⤵️
what’s not to love about a fritter? ❤️ • what’s not to love about a fritter? ❤️ •  made a batch of my BUTTERNUT SQUASH FRITTERS this morning • a great way to get more vegetables onto your plate • so good with a plate of fried eggs and steamed kale • made with just a few simple ingredients • don’t skip the fresh herbs 🍀🌱🍀

* butternut squash (about 3 pounds)- peeled and shredded
* eggs, whisked
* 1/2 cup gluten free flour (I used a combo of almond flour and tapioca) 
* 1/4 cup fresh herbs, finely chopped ( any combo of parsley, basil, sage, or cilantro)
* 1/4–1/2 tsp garlic powder
* 1 tsp salt
* ghee or avocado oil for cooking

1. in a large bowl, combine shredded butternut squash, eggs, flour, herbs, garlic powder, and salt.  mix to combine. 
2. in a large skillet, heat a liberal amount of fat of choice over medium high heat.  scoop out 2 tablespoons of mixture into hand, squeeze into a ball, and place into skillet, flattening with the back of a spatula or measuring cup. cook until golden brown.  flip and cook other side.  repeat until mixture is all gone, adding more fat as needed. 
3. place cooked fritters onto a wire rack while cooking the rest.  serve immediately or freeze for later once cooled.
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