This Vegan Creme Brulee recipe is all about decadence. Featuring an egg and dairy free vanilla custard and a caramelized sugar crust, this is one vegan dessert you and your guests will be raving about. You’ll be surprised at just how easy it is to make, too. There’s no baking required and you only need 8 ingredients! Simply make the custard on the stove, leave it to set in the fridge, then torch the sugar on top to form a crackly crust. Crack it open with a spoon and enjoy!
What is creme brulee?
Creme brulee is a light, pudding-like dessert made with two layers: (1) a vanilla custard base and (2) a caramelized sugar crust on top. The custard, traditionally made from eggs, cream, sugar, and vanilla, is heated on the stove, poured into individual ramekins, and baked in the oven. To finish, granulated sugar is sprinkled on top and caramelized with a kitchen torch to form a hard crust. Crack into the crust with a spoon, then scoop and enjoy. Vegan creme brulee has the same basic qualities and flavors as the classic. However, it’s even easier to make because the custard is left to set in the fridge and doesn’t need to be baked. The dairy and egg free ingredients aren’t as heavy as real cream and eggs, but the results are just as light and creamy as the original.
Ingredients needed (with substitutions)
Soy milk – Make sure it’s unsweetened so the dessert doesn’t turn out overly sweet. You can also use almond, cashew, or oat milk if you don’t want to use soy milk.Coconut milk – Use a can of full-fat coconut milk, not coconut milk from a carton. If you have an aversion to coconut products, you can use vegan cream instead. Country Crock’s plant cream works, as does cashew cream. You could simply use more soy milk but the custard won’t be as rich and creamy.Cornstarch – To help thicken the custard. You might be able to use arrowroot starch as a substitute, but I haven’t tested it.Granulated sugar – You need granulated sugar to help sweeten the custard and to form the caramelized sugar crust on top. According to Bon Appetit, the best kind of sugar for the creme brulee topping is simply granulated sugar. This is because the small granules melt easily and become golden, which tells you that the crust is almost fully caramelized. You may not get the same visual cue if you were to use coconut sugar or demerara sugar.Turmeric – Egg yolks in a traditional creme brulee give it a subtle yellow hue. A pinch of turmeric will mimic this same color without affecting the flavor. You don’t have to use it if you don’t want to.SaltVanilla extract – Or you can simmer a scraped vanilla bean and the seeds in with the custard for a stronger vanilla flavor.
How to make vegan creme brulee
Find the complete recipe with measurements in the recipe card below. You need 4 to 6 small ramekins to make individual servings of creme brulee. For a more casual, scoop-it-yourself presentation, make it in one large baking dish, like a pie plate or casserole dish. To start, whisk the milks, cornstarch, sugar, and turmeric together in a saucepan on the stove. Heat over medium-high heat and stir it constantly until it starts to thicken. Take it off the heat as soon as it’s thick, then stir in the vanilla. Immediately pour an even amount of custard into the ramekins or baking dish. Place a layer of plastic on top, lightly pressing it onto the top of the custard to prevent a skin from forming. Transfer them to the fridge to set. Once the custard is set, sprinkle an even layer of granulated sugar on top of each serving. Use a kitchen torch to caramelize the sugar until it’s golden. Serve it right away, either as-is or with berries on top, and enjoy!
Helpful tips
This recipe moves fast! Have all of your ingredients, dishes, and tools ready to go before you get started.Stirring the vanilla extract into the custard when it’s off of the heat will help you avoid cooking out the decadent vanilla flavor.The custard needs to set in the fridge for a minimum of 4 hours. For the best results, leave it overnight.Try to distribute the granulated sugar into an even layer that fully coats the custard cream and reaches all the way to the edges. This way, the sugar will easily turn golden rather than melting or burning the custard.Continuously move the torch in a circular movement as you caramelize the sugar or else you might burn the sugar.Torch the sugar right before serving – no earlier! If you leave it too long or refrigerate the creme brulee, the caramelized sugar will melt into the custard and you’ll miss out on that beautiful crackly top.
Frequently asked questions
Want more decadent vegan desserts?
Vegan Chocolate MousseVegan Coconut Cream PieThe Best Vegan CheesecakeVegan MeringuesVegan Lemon Meringue Pie
