Name: Classic Vegan Creme Brulee Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 4 h 20 min
Cuisine: French
Ingredients: 1 14-ounce can full-fat coconut milk (400 ml); ⅓ cup unsweetened almond milk; Zest of 1 lemon; 3 tablespoons pure maple syrup; 2 tablespoons arrowroot powder; 1 tablespoon pure vanilla extract; 2 teaspoons nutritional yeast; ¾ teaspoon agar agar; Pinch fine sea salt; Pinch ground turmeric (optional, for coloring); 2 to 3 tablespoons organic cane sugar

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Introduction

This classic vegan crème brûlée offers a rich and creamy dessert experience without any dairy. Made with coconut milk and subtle hints of lemon and vanilla, it delivers that perfect balance of smooth custard and caramelized sugar topping.

The image shows two white scalloped dishes filled with a creamy dessert topped with a crisp, caramelized golden-brown sugar layer. One dish has a spoon scooping into the dessert, revealing a smooth, pale yellow creamy inside under the crunchy top. The dishes sit on a white marbled surface, adding a clean and bright background to the rich colors of the dessert. The caramel layer is evenly browned with a shiny texture, contrasting with the soft, creamy custard beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 14-ounce can full-fat coconut milk (400 ml)
⅓ cup unsweetened almond milk
Zest of 1 lemon
3 tablespoons pure maple syrup
2 tablespoons arrowroot powder
1 tablespoon pure vanilla extract
2 teaspoons nutritional yeast
¾ teaspoon agar agar
Pinch fine sea salt
Pinch ground turmeric (for coloring, optional)
2 to 3 tablespoons organic cane sugar

Instructions

Step 1: In a high-speed blender, combine the coconut milk, almond milk, lemon zest, maple syrup, arrowroot powder, vanilla extract, nutritional yeast, agar agar, salt, and turmeric if using. Blend on medium-low speed until smooth and well combined.
Step 2: Pour the custard mixture into a medium saucepan. Heat over medium-high heat, stirring often with a spatula, until the mixture thickens slightly to a custard-like consistency just before boiling, about 7 to 10 minutes.
Step 3: Divide the custard evenly among three 6-ounce ramekins or four 4-ounce ramekins, filling them about three-quarters full. Let cool uncovered at room temperature for 1½ to 2 hours.
Step 4: Cover each ramekin with plastic wrap and chill in the refrigerator for 3 to 4 hours or overnight to set completely.
Step 5: When ready to serve, lightly sprinkle a thin, even layer of organic cane sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it turns a deep golden brown. Hold the torch flame far enough back so the sugar melts evenly without burning.
Step 6: Serve immediately for the best contrast between the crisp caramelized top and creamy custard beneath.

Tips & Variations

For a citrus twist, try substituting lemon zest with orange or lime zest.
If you don’t have a kitchen torch, you can broil the sugar topping in the oven for a few minutes—watch closely to prevent burning.
Adjust the maple syrup amount to sweetness preference, or use agave syrup as an alternative.
Add a pinch of cinnamon or cardamom to the custard for a warm spice note.

Storage

Store leftover crème brûlée covered in the refrigerator for up to 3 days. Reheat the custard gently in a warm water bath before torching the sugar again to restore the caramelized top. Avoid microwaving as it can affect the texture.

How to Serve

Three white round ramekins with caramelized golden brown crème brûlée tops are placed on an old silver tray with ornate edges. The crème brûlée has a smooth, creamy yellow custard layer beneath the cracked, shiny caramelized sugar top. Each ramekin shows a slightly different texture where a silver spoon rests inside or on top, breaking the hard caramel and revealing the soft custard inside. Light pink flowers are scattered around the ramekins on the tray, which sits on a soft white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe nut-free?

Yes, substitute the almond milk with another plant-based milk such as oat or rice milk to keep the recipe nut-free.

How do I know when the custard is thick enough?

The custard should thicken to a point where it coats the back of a spoon and releases with some resistance. Stir constantly to avoid boiling, as overheating can cause separation.