Vegan Creme Brulee

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a ramekin filled with a creme brulee mixture topped with crunchy caramel golden layer and a fresh raspberry on side

5 from 1 vote

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www.theconsciousplantkitchen.com

You will love this vegan crème brûlée recipe made with coconut milk and vanilla bean! It has the most creamy, smooth vanilla custard topped with a crunchy caramel layer. Plus, this coconut creme dessert is super easy to make, and no baking is needed for a quick and elegant dessert any time of the week.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-creme-brulee/ or scan the QR code here ➡️

Prep Time10

Cool1

Total Time1 10

Servings: ramekins

Calories: 262.3kcal

Author: Carine Claudepierre

Ingredients

1 cup Almond Milk (note 1)
1 can Coconut Milk (note 2)
½ cup Sugar (note 3)
⅓ cup Cornstarch (note 4)
2 teaspoons Lemon Juice (note 5)
3 teaspoons Vanilla Extract
⅛ teaspoon Turmeric
2 tablespoons Dairy-Free Butter (Unsalted) (note 6)
⅛ teaspoon Salt

US Customary - Metric

Instructions

Prepare 4-6 round ramekins. Set them aside.
In a saucepan, off the heat, whisk the sugar, cornstarch, turmeric, and salt.
Whisk in the almond milk, coconut milk, and lemon juice. Keep whisking and bring to medium heat.
Bring a light boil, stirring constantly, reduce the heat, and simmer for 3-4 minutes or until the mixture is thick and looks like custard.
Remove from the heat. Stir in the vanilla extract and vegan butter until melted.
Fill each ramekin with about 3/4 cup of creme brulee. Film the top of the ramekins with plastic wrap - making sure the wrap touches the custard to prevent a film from forming on top. Refrigerate overnight.
Before serving, sprinkle evenly 1-2 teaspoons of sugar on top of each ramekin and use a kitchen torch to burn the sugar and form a crusty caramel layer.
Serve immediately.

Notes

Note 1: You can use any plant-based milk like soy milk or oat milk.

Note 2: For a richer texture, use a can of coconut cream, shake before opening to bring the layers together, and use the whole 15 oz (400ml) can.

Note 3: Use any crystal sweetener, including coconut sugar, but the color of the custard will be darker.

Note 4: Arrowroot flour or tapioca starch works in the same amount.

Note 5: You can skip the lemon juice for citrus allergy. The recipe will still work well. Vinegar won't be a good swap as it adds too much flavor.

Note 6: Vegan butter adds a richer, smoother texture. You can swap it for coconut oil or remove it for a lighter custard.

Storage: Store the creme brulee in the fridge, in their ramekin, for up to 4 days. I don't recommend freezing this vegan dessert.

Nutrition