Vegan creme brûlée is one of the best desserts ever. There is nothing like breaking into the sugar and finding the most amazing custard ever. Most versions are made with eggs and a bunch of other animal products, but I figured out how to make a vegan version with under 10 ingredients. Below you will find the recipe. Please reach out with any questions.
2 tsp brown sugar
14 oz full fat coconut milk
2 tsp maple syrup or vanilla
2 tbsp arrowroot powder
¼ tsp ginger
¼ tsp nutmeg
¼ tsp turmeric
½ tsp cinnamon
1-2 tsp coconut sugar
Combine all ingredients into a blender or food processor and blend until smooth.
Transfer ingredients into a medium sized saucepan on medium low heat. The mixture will begin to thicken up into a custard like consistency and it is important to whisk frequently. Do this for 8-12 minutes or until thick and smooth. DO NOT LET THE CUSTARD BOIL! Feel free to taste the custard before plating to make sure it is to your liking.
Once the custard has thickened up, divide it into 2-4 ramekins and let it cool for 15 minutes and then transfer mixture into the fridge to cool for another 30 minutes to firm up.
For serving, top the creme brulee off with sugar and use a blow torch to caramelize the top and SERVE IMMEDIATELY.
Top with fruit and enjoy!
Adjust measurements to your liking.
Serve immediately after caramelizing because the sugar softens in cool environments.
If you don’t have access to a blow torch you can broil it in the over for two minutes.
Any sugar will work.
You can find ramekin dishes at most stores for less than $2 a piece.
If the custard doesn’t thicken up use more arrowroot powder (add 1 tsp at a time).