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
Scale
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
