I made this Vegan Crème Brûlée for my coworker’s going-away party last month. The top caramelized crisp under the torch, and my aunt loved it.
Vegan Crème Brûlée with a Caramelized Top
This vegan crème brûlée recipe serves up smooth and silky custard made from coconut milk, cornstarch, and natural sweeteners. The dish is topped with a layer of caramelized sugar for that classic crunch, and it takes approximately 2 hours from start to finish, including chilling time.
Ingredients
- 2 cups full-fat coconut milk
- 1/4 cup granulated sugar or maple syrup
- 1/4 cup cornstarch
- 1 tablespoon vanilla extract
- Pinch of salt
- Extra granulated sugar for caramelizing the top
Instructions
- Prepare the Custard: In a saucepan, whisk together the coconut milk, sugar, cornstarch, vanilla extract, and salt. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil.
- Pour into Ramekins: Remove from heat and allow the mixture to cool slightly. Evenly distribute the custard into 4 ramekins.
- Chill: Cover the ramekins with plastic wrap and refrigerate for at least 2 hours until set.
- Caramelize the Top: Once set, sprinkle a thin layer of granulated sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until golden and crisp. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- Serve: Allow the dessert to sit for a minute after caramelizing, then serve immediately for the best texture.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 20 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 250kcal
- Fat: 18g
- Protein: 2g
- Carbohydrates: 24g
I store the brulee in the fridge for up to two days. The stay elegant, and I serve chilled.
