Classic Vegan Crème Brûlée

best vegan creme brulee recipe served in ramekins

Classic Vegan Crème Brûlée

If you've long dreamt of making your very own classic vegan crème brûlée, this is the recipe for you! Totally free from any dairy or eggs, this awesome recipe only takes less than 30 minutes!

Course Dessert

Cuisine French

Keyword dairy-free creme brulee, egg-free creme brulee, vegan creme brulee recipe, vegan french dessert

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 94kcal

Author Hannah Sunderani

Ingredients

1 14-ounce can full-fat coconut milk 400 ml
⅓ cup unsweetened almond milk
zest of 1 lemon
3 tablespoons pure maple syrup
2 tablespoons arrowroot powder
1 tablespoon pure vanilla extract
2 teaspoons nutritional yeast
¾ teaspoon agar agar
Pinch fine sea salt
Pinch ground turmeric for coloring (optional)
2 to 3 tablespoons organic cane sugar

Instructions

In a high-speed blender, combine the coconut milk, almond milk, lemon zest, maple syrup, arrowroot powder, vanilla, nutritional yeast, agar agar, salt, and turmeric (if using). Blend on medium-low speed until smooth and combined.
Pour the custard into a medium saucepan. Heat over medium-high heat, stirring often with a spatula, until the mixture has thickened slightly to a custard consistency (just before it reaches boiling) andthere is a bit of resistance, 7 to 10 minutes.
Divide the custard evenly among three 6-ounce ramekins or four 4-ounce ramekins, filling them three-quarters full.Let cool completely, uncovered, at room temperature for 1½ to 2 hours. Cover eachramekin with plastic wrap and chill in the refrigerator for 3 to 4 hours or overnight.
When ready to serve, lightly sprinkle the tops with a thin layer of sugar. Using a kitchen torch, caramelize the sugar until it turns deep golden brown. (It is helpful to hold the torch far enough back so that the tip of the flame melts the sugar.) Serve immediately.

Notes

The crème brûlée must be completely cooled before refrigerating, as condensation can affect its texture. You can cool the crème brûlée uncovered in the refrigerator for a few hours, then cover in plastic wrap once you are certain it is completely cool.
For covering the crème brûlée, I prefer plastic wrap rather than reusable wrap because it does not stick to the custard if it touches. If using reusable wrap, ensure there is enough space so the wrap does not touch the custard.
A kitchen torch achieves the best crackly caramel topping, but if you do not have one, you can use the broiler. Place an oven rack in the highest position and set the oven to broil. Lightly sprinkle the top of each crème brûlée with a thin layer of sugar. Place on a baking sheet, transfer to the oven with the door ajar, and broil until the sugar is golden brown and bubbling, 3 to 5 minutes. (This may melt the crème brûlée’s interior slightly. You can refrigerate for 30 to 45 minutes to firm up before serving.)
The crème brûlée can be made up to 24 hours in advance. Keep refrigerated, covered with plastic wrap, until ready to serve. Sprinkle with sugar and brûlée the top just before serving.

Nutrition