If you have ever dreamed of indulging in a creamy, luxurious dessert that is completely plant-based, this Vegan Crème Brûlée Recipe is your new best friend. This dairy-free delight steals the show with its silky coconut custard base and perfectly caramelized crunchy top, capturing all the classic French charm without a drop of animal product. Whether you’re a seasoned vegan or simply curious to try something new, this recipe is easy to master, endlessly satisfying, and made from simple ingredients you probably already have in your kitchen. Prepare to be amazed by how effortlessly you can whip up a vegan classic that will impress even the most devoted crème brûlée fans.
Ingredients You’ll Need
The beauty of this Vegan Crème Brûlée Recipe is in its simplicity. Each ingredient plays a key role, building layers of flavor, smooth texture, and the signature golden top that makes this dessert magical. From the creamy richness of canned coconut milk to the subtle warmth of vanilla, every component works in harmony to create the perfect custard.
- 250 ml unsweetened almond milk: Acts as a light, nutty base that balances the richness of the coconut milk.
- 70 g caster sugar (superfine): Provides sweetness and dissolves seamlessly for a smooth custard.
- 40 g cornflour (cornstarch): Essential for thickening the custard to that perfect creamy consistency.
- 400 g chilled full-fat canned coconut milk: Brings a luscious, velvety texture and subtle tropical flavor.
- 1 vanilla pod (optional): Adds those tiny black specks and an intense aromatic vanilla essence.
- 2 tsp vanilla extract: Enhances and deepens the vanilla notes throughout the custard.
- ¼ tsp sea salt: Balances the sweetness and intensifies all the flavors.
- 50 g cane sugar (or caster sugar): For that signature caramelized, crackly brûlée topping.
How to Make Vegan Crème Brûlée Recipe
Step 1: Prep Your Ramekins
Start by placing 4 large 180ml ramekins on a tray and setting them aside. This little setup helps keep everything organized and makes it easy to move the desserts into the fridge once filled. Having this ready means you can focus all your energy on making that silky custard.
Step 2: Dissolve and Combine the Base Ingredients
In a saucepan over low heat, add the almond milk, caster sugar, and cornflour. Whisk vigorously for a couple of minutes until the caster sugar has fully dissolved and the mixture starts to look smooth. Meanwhile, slice your vanilla pod in half lengthwise and scrape out the tiny seeds; these are liquid gold for flavor and visual appeal. Add both the seeds and the pod to the pan along with the chilled coconut milk, vanilla extract, and sea salt.
Step 3: Cook Your Custard
Turn up the heat to medium-high and bring the mixture to a gentle simmer while whisking continuously. This keeps the custard from sticking to the pan and prevents any lumps from forming. Let it simmer for about 5 minutes until it begins to thicken into that lush, creamy consistency you want. Alternate whisking and using a rubber spatula to reach every corner of the pan—this attention really makes all the difference.
Step 4: Cool and Set
Remove the saucepan from the heat and pour the custard through a fine sieve to catch the vanilla pod pieces and ensure a perfectly smooth texture. Let the custard cool in the pan for about 5 minutes to lose some heat, then carefully divide it among the ramekins. Cover each with clingfilm or a small plate to protect them and place the tray in the fridge for at least 2 hours. This chilling time is crucial for the custard to set firm but creamy.
Step 5: The Brûlée Finish
When you’re ready to serve, sprinkle about 1 tablespoon of cane sugar evenly over the top of each set custard. Use a kitchen blowtorch to caramelize the sugar until it forms that irresistible golden, crackly crust. If you don’t have a torch, the broiler in your oven on high for a few minutes can work, but keep a close eye to avoid burning. Serve immediately to enjoy the classic contrast between cool cream and warm, crunchy topping.
How to Serve Vegan Crème Brûlée Recipe
Garnishes
Sometimes a little extra touch makes all the difference. Fresh berries like raspberries or sliced strawberries add a bright pop of color and refreshing acidity that pairs wonderfully with the custard’s sweetness. A sprig of mint offers an aromatic lift and turns your ramekins into picture-perfect desserts.
Side Dishes
While Vegan Crème Brûlée feels indulgent enough on its own, pairing it with a light fruit salad or a small scoop of vegan vanilla ice cream can make the dessert experience even more delightful. Crisp biscuits or a biscotti on the side add texture and make each bite more exciting.
Creative Ways to Present
For dinner parties or special occasions, consider serving your vegan custards in decorative glass jars instead of traditional ramekins for a rustic, charming vibe. You could even experiment with flavored brûlée toppings by mixing brown sugar with a hint of cinnamon or cardamom for a spiced twist that surprises the palate.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Vegan Crème Brûlée Recipe in the refrigerator, tightly covered, for up to 3 days. Keep the caramelized sugar unopened if possible, then torch the sugar just before serving again to maintain that beautiful crunch.
Freezing
Unlike some custards, this vegan version does not freeze well due to the coconut milk’s texture changing upon thawing. It’s best to prepare fresh if you want to enjoy the full creamy experience.
Reheating
This dessert is best served cold, so skip reheating to preserve the custard’s silky texture. Simply bring it to room temperature if you prefer it less chilled before torching the topping again to refresh the caramel layer.
FAQs
Can I use a different plant milk instead of almond milk?
Absolutely! While almond milk adds a nice subtle nuttiness, you can swap it for any unsweetened plant milk like oat, soy, or cashew. Just make sure it’s unsweetened to keep the flavors balanced.
Is the vanilla pod necessary?
The vanilla pod is optional but highly recommended for that authentic, aromatic vanilla flavor and lovely little specks that make your custard look gorgeous. If you don’t have one, vanilla extract alone will still give you delicious results.
How do I know when the custard is thick enough?
The custard should coat the back of a spoon and hold a line when you run your finger through it. It will continue to thicken as it cools in the fridge, so don’t worry if it seems a bit loose right after cooking.
Can I use brown sugar instead of cane sugar for the topping?
You can use brown sugar, which will give the caramel a richer, molasses-like depth, but it might not crisp up quite as sharply as cane sugar. Feel free to experiment with what you have!
What’s the best way to caramelize the sugar without a blowtorch?
If you don’t own a kitchen blowtorch, using your oven’s broiler is a good alternative. Place the ramekins under a hot broiler for 2-3 minutes, watching closely to avoid burning. Another option is a very hot skillet to melt the sugar on top, though this requires extra care.
Final Thoughts
This Vegan Crème Brûlée Recipe is truly a game-changer for anyone looking to enjoy a decadent dessert that aligns with plant-based living. Its rich, creamy texture paired with the iconic brûléed sugar crust creates a satisfying treat that will keep you coming back for more. I encourage you to give this recipe a try and watch it quickly become a beloved staple in your dessert repertoire.
Print
Vegan Crème Brûlée Recipe
- Total Time: 2 hours 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Crème Brülée offers a luscious, dairy-free twist on the classic French dessert. Made with creamy coconut milk and almond milk, thickened with cornflour, and infused with vanilla, it delivers the rich, silky custard experience without eggs or dairy. The caramelized sugar topping adds the iconic crackly crust, making this a perfect indulgence for vegans and anyone looking for a plant-based treat.
Ingredients
Custard
- 250 ml unsweetened almond milk
- 70 g caster sugar (superfine)
- 40 g cornflour (cornstarch)
- 400 g chilled full-fat canned coconut milk (see recipe notes)
- 1 vanilla pod (optional)
- 2 tsp vanilla extract
- ¼ tsp sea salt
Topping
- 50 g cane sugar or caster sugar
Instructions
- Prepare ramekins: Place four large 180 ml ramekins on a tray and set aside to use later for setting the custard.
- Mix base ingredients: In a saucepan over low heat, add the almond milk, caster sugar, and cornflour. Whisk vigorously for a couple of minutes until the sugar dissolves completely.
- Add flavorings and coconut milk: Slice the vanilla pod lengthwise, scrape out the seeds, and add both seeds and pod to the saucepan along with the chilled full-fat coconut milk, vanilla extract, and sea salt.
- Cook and thicken custard: Increase heat to medium-high and bring the mixture to a gentle simmer while continuously whisking. Simmer for 5 minutes, stirring constantly to prevent burning. Alternate between using a whisk and a rubber spatula to keep the custard smooth and prevent lumps.
- Strain and cool: Remove the pan from the heat and pass the custard through a sieve to remove any large vanilla pod pieces. Let it cool for about 5 minutes.
- Set custard: Pour the custard evenly into the prepared ramekins. Cover each ramekin with clingfilm or a small plate, then refrigerate for at least 2 hours until the custard is firm and set.
- Caramelize sugar topping: Just before serving, sprinkle about 1 tablespoon of cane or caster sugar evenly over each custard. Use a cooking blowtorch to caramelize the sugar until browned and crisp. Serve the crème brûlée immediately for the best texture.
Notes
- Ensure the canned coconut milk is full-fat and well chilled to achieve a rich, creamy texture.
- If you don’t have a vanilla pod, you can increase the vanilla extract slightly or use vanilla bean paste.
- When caramelizing the sugar, hold the blowtorch several inches above the surface and move steadily to avoid burning.
- You can prepare the custards a day ahead and refrigerate to save time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
