This vegan crème brûlée is so easy to make. It is creamy, sweet and indulgent, everything a crème brûlée should be! Made without dairy and eggs, this is the perfect dairy free dessert. With the classic hard shelled sugar top, ready for you to crack open and enjoy.
Made with a classic vanilla vegan custard base, with thick coconut cream stirred through, it tastes indulgent and decadent.
This makes the perfect vegan dessert for Christmas, Thanksgiving, Valentines or just as a midweek treat, why not?!
Vegan Crème Brûlée
This dairy free vegan crème brûlée is gluten free, dairy free and egg free.
Easy Vegan Crème Brûlée Ingredients
- 2 tbsp cornflour
- 1 1/2 cup full fat oat milk
- 1 tbsp vanilla extract
- 1/2 tbsp nutritional yeast
- 1/3 cup caster sugar (+ 5 tbsp of sugar, 1 per ramekin for caramelising at the end)
- 1 cup of coconut cream
Ingredients Notes
This recipe uses a pre-made coconut cream which was available in UK supermarkets. If you are struggling to find a pure coconut cream, simply place a can of coconut milk in the fridge to solidify.
When it is time to use it – scoop out the hardened parts of the coconut creme, omitting to milky water.
White or golden sugar is fine for this recipe, however a golden sugar gives a more authentic look to the vegan crème brûlée.
How To Make Vegan Crème Brûlée
- Place oat milk, cornflour, nutritional yeast, sugar and vanilla essence in a pan and gently warm, whisking as it heats up to prevent sticking.
- Cook through until thickened then remove from the heat.
- Add in the coconut cream and whisk through
- Divide the mixture into 5 ramekins then cover each ramekin with cling film, so the film is touching the custard mix. This prevents it from coagulating and developing a skin
- Place in the fridge to cool right down.
- Once cooled, remove from the fridge and sprinkle 1 tbsp of sugar evenly across each pot
- Using a blow torch, gently caramelise each sugar top, moving in a circular motion starting on the outside into the centre
- Serve immediately and enjoy!
Vegan Creme Brulee Notes
The custard in ramekin mix should stay fresh for up to two days in the fridge, covered over, as pictured. The sugar should not be added and caramelised until the dairy free creme brulee is ready to serve.
This is due to the absorbent nature of sugar and it will end up becoming very soggy and not how this pudding should be at all.
Indulgent Vegan Creme Brulee Recipe | Dairy Free Creme Brulee Recipe
This vegan crème brûlée is so easy to make. It is creamy, sweet and indulgent, everything a crème brûlée should be! Made without dairy and eggs, this is the perfect dairy free dessert. With the classic hard shelled sugar top, ready for you to crack open and enjoy.
Made with a classic vanilla vegan custard base, with thick coconut cream stirred through, it tastes indulgent and decadent.
Ingredients
- 1/2 tbsp cornflour
- 1 1/2 cup full fat oat milk
- 1 tbsp vanilla extract
- 1/2 tbsp nutritional yeast
- 1/3 cup caster sugar (+ 5 tbsp of sugar, 1 per ramekin for caramelising at the end)
- 1 cup of coconut cream
Instructions
- Place oat milk, cornflour, nutritional yeast, sugar and vanilla essence in a pan and gently warm, whisking as it heats up to prevent sticking to the bottom of the pan.
- Cook through until thickened then remove from the heat.
- Add in the coconut cream and whisk through
- Divide the mixture into 5 ramekins then cover each ramekin with cling film, so the film is touching the custard mix. This prevents it from coagulating and developing a skin
- Place in the fridge to cool right down.
- Once cooled, remove from the fridge and sprinkle 1 tbsp of sugar evenly across each pot
- Using a blow torch, gently caramelise each sugar top, moving in a circular motion starting on the outside into the centre
- Serve immediately and enjoy!
Notes
Ingredients Notes
This recipe uses a pre-made coconut cream which was available in UK supermarkets. If you are struggling to find a pure coconut cream, simply place a can of coconut milk in the fridge to solidify.
When it is time to use it - scoop out the hardened parts of the coconut cream, omitting the milky water. It is easier to find cartons of coconut cream in the world food aisle or world food stores.
White or golden sugar is fine for this recipe, however a golden sugar gives a more authentic look to the vegan crème brûlée.
Vegan Creme Brulee Notes
The custard in ramekin mix should stay fresh for up to two days in the fridge, covered over, as pictured. The sugar should not be added and caramelised until the dairy free creme brulee is ready to serve.
This is due to the absorbent nature of sugar and it will end up becoming very soggy and not how this pudding should be at all.
The ramekins used in this recipe were 9cm wide and 6cm deep.
Recommended Products
This recipe contains some affiliate links
-
Oatly Oat Milk Barista Edition Non-Dairy Gluten Free, 32 oz (1 liter) - Pack of 2 -
Watkins All Natural Original Gourmet Baking Vanilla, with Pure Vanilla Extract, 11 ounces Bottle, 1 Count (Packaging May Vary) -
India Tree Caster Sugar Pantry Pack, 1.75 Lb, 28 oz -
Anthony's Premium Nutritional Yeast Flakes, 1 lb, Fortified, Gluten Free, Non GMO, Vegan
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 299Total Fat: 10gSaturated Fat: 9gUnsaturated Fat: 1gCholesterol: 6mgSodium: 58mgCarbohydrates: 49gFiber: 0gSugar: 43gProtein: 4g
this is an estimate
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