Vegan crème brulée
Vegan crème brulée is one of our all-time favourite desserts. After all, who could resist this silky vegan vanilla custard pudding topped with a satisfyingly crunchy sugar topping? Not us that’s for sure!
This vegan crème brulée recipe swaps out dairy for coconut milk to give this vegan dessert its firm but smooth texture.
To get that signature crunchy topping on your vegan crème brulée, chef Gaz Oakley recommends using a blow torch to brûlée the sugar as the creme may crack if your grill isn’t hot enough.
- 1 1 tin of coconut milk
- 1 1 vanilla pod
- 2 2 chamomile tea bags (optional)
- 300 300 ml almond milk
- 3 3 Tbsp heaped tablespoons of cornflour
- 4 4 Tbsp icing sugar
- caster sugar (to finish)
- To start heat the coconut milk over a low heat in a saucepan. Pop the chamomile tea bags & vanilla pod (with the seeds extracted) in too.
- Separately, add the almond milk to a bowl and whisk in the corn starch & sugar.
- Then add the milk/cornflour mixture to the coconut milk and continue to whisk over a low heat until the mixture has thickened. This should take around 4 minutes.
- Next, carefully pour the custard mixture into your chosen ramekins (a ramekin is a small dish for baking and serving an individual portion of food)
- 5. Individually cover each ramekin with cling film, making sure to place the cling film directly onto the custard – this stops a skin forming. Place the covered ramekins into the fridge to set for at least an hour or until you’re ready to serve.
- Before serving, remove the clingfilm & sprinkle over sugar. Either caramelise the sugar using a blow torch or place the ramekins under a grill for around 4 minutes.
If you enjoy this vegan crème brulée recipe, you need to check out these 16 vegan dessert recipes that are pure indulgence