The most amazing Vegan Creme Brulee you will ever have! Made with a smooth no bake vanilla custard and topped with a sugar shell.
Vegan Creme Brulee offers a delightful twist on the classic dessert, catering to those who follow a plant-based lifestyle. This delectable treat replicates the rich and creamy texture of traditional creme brulee, providing a satisfying experience for vegans and non-vegans alike.
One of the highlights of vegan creme brulee is the signature hard sugar topping, which adds a satisfying crunch to each spoonful. What sets this dessert apart is that achieving that crispy caramelized layer doesn’t require a torch. Instead, you can conveniently utilize your oven’s broiler for a beautifully caramelized sugar crust.
Savoring a spoonful of vegan creme brulee is a joyous experience, as it combines the smooth and velvety custard with the satisfying crack of the caramelized sugar. Whether you are a vegan or simply looking to explore new flavors, this cruelty-free alternative offers a scrumptious and guilt-free indulgence.
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INGREDIENTS YOU NEED
- 1 cup unsweetened almond or soy milk
- 13 oz can full fat coconut milk chilled 24 hours in the fridge
- 1/3 cup sugar
- 1/3 cup cornstarch
- 2 tsp pure vanilla extract
- 1 pinch salt
- 5 tbsp sugar for topping
Instructions To Make Vegan Creme Brulee
- Gather 5 ramekins and set aside. Scoop out the top thick part of you coconut milk.
- In a medium saucepan over medium heat add your almond or soy milk, coconut milk that was scooped out, sugar, cornstarch, and salt. Whisking constantly.
- The watery mixture should start to thicken. This can take anywhere from 2-8 minutes. Once your mixture thickens, remove from the heat. Stir in your vanilla extract.
- Immediately pour your custard mixture into the ramekins and cover with plastic wrap, make sure the wrap is touching the top of the custard to prevent a skin from forming. Place the ramekins in the refrigerator to chill for at least 4 hours or overnight.
- When ready, sprinkle each ramekin with one tbsp of sugar and use a kitchen torch to melt the sugar OR place your ramekins in the oven with the broiler on, making sure to watch closely as to not burn the sugar. Allow sugar to harden and enjoy!
Vegan Creme Brulee
Ingredients
- 1 cup unsweetened almond or soy milk
- 13 oz can full fat coconut milk chilled 24 hours in the fridge
- 1/3 cup sugar
- 1/3 cup cornstarch
- 2 tsp pure vanilla extract
- 1 pinch salt
- 5 tbsp sugar for topping
Instructions
- Gather 5 ramekins and set aside. Gather 5 ramekins and set aside. Scoop out the top thick part of you coconut milk.
- In a medium saucepan over medium heat add your almond or soy milk, coconut milk that was scooped out, sugar, cornstarch, and salt. Whisking constantly.
- The watery mixture should start to thicken. This can take anywhere from 2-8 minutes. Once your mixture thickens, remove from the heat. Stir in your vanilla extract.
- Immediately pour your custard mixture into the ramekins and cover with plastic wrap, make sure the wrap is touching the top of the custard to prevent a skin from forming. Place the ramekins in the refrigerator to chill for at least 4 hours or overnight.
- When ready, sprinkle each ramekin with one tbsp of sugar and use a kitchen torch to melt the sugar OR place your ramekins in the oven with the broiler on, making sure to watch closely as to not burn the sugar. Allow sugar to harden and enjoy!
Nutrition
Frequently Asked Questions About Vegan Creme Brulee
This recipe is made of almond or soy milk and a coconut milk base.
You can use a larger pie pan for a large creme brulee or you can use a heat resistant glass.
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best creme brulee ever! Thank you!
I would love to make this! I am curious, why does the coconut need to be chilled in the fridge and then it is warmed on the stovetop? Thanks so much
Great question! Placing in the fridge makes the thick part of the coconut milk harden a bit makes it much easier to scoop out without getting too much liquid in it.