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Classic Vegan Creme Brulee Recipe

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★★★★★

4.6 from 125 reviews

This Classic Vegan Creme Brulee is a creamy, dairy-free twist on the traditional French dessert, using coconut milk and almond milk to create a rich custard base. Sweetened with pure maple syrup and enhanced with lemon zest and vanilla, it is thickened with arrowroot and agar agar for the perfect silky texture. Finished with a caramelized sugar crust created with a kitchen torch, this vegan-friendly creme brulee offers a delightful contrast between creamy custard and crunchy topping.

Ingredients

Scale

Custard

  • 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)

Topping

  • 2 to 3 tablespoons organic cane sugar

Instructions

  1. Blend Ingredients: In a high-speed blender, combine coconut milk, almond milk, lemon zest, maple syrup, arrowroot powder, vanilla, nutritional yeast, agar agar, salt, and turmeric if using. Blend on medium-low speed until smooth and fully combined, ensuring a uniform custard base.
  2. Cook Custard: Pour the blended mixture into a medium saucepan. Heat over medium-high heat, stirring frequently with a spatula to prevent sticking, until the custard thickens slightly and shows some resistance, about 7 to 10 minutes. Do not let it boil.
  3. Distribute and Cool: Evenly divide the hot custard among three 6-ounce ramekins or four 4-ounce ramekins, filling each about three-quarters full. Allow to cool completely at room temperature for 1½ to 2 hours uncovered.
  4. Chill: Cover each ramekin with plastic wrap and refrigerate for 3 to 4 hours or overnight to fully set the custard.
  5. Caramelize Sugar: When ready to serve, sprinkle a thin, even layer of cane sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar by holding the flame slightly away so the sugar melts evenly and turns a deep golden brown, forming a crisp crust.
  6. Serve Immediately: Serve the creme brulee promptly after caramelizing the sugar for the best textural contrast between creamy custard and crunchy topping.

Notes

  • If you don’t have a kitchen torch, you can place the ramekins briefly under a hot broiler to caramelize the sugar, but watch carefully to avoid burning.
  • Ground turmeric is optional and used only for subtle color enhancement without affecting the flavor.
  • Nutritional yeast adds a hint of savory depth but can be omitted if unavailable.
  • Arrowroot powder is used as a thickener for a smooth texture, but cornstarch can be substituted if necessary.
  • This dessert is best served the same day the sugar is caramelized for optimal texture contrast.

Keywords: Vegan creme brulee, dairy-free dessert, coconut milk dessert, plant-based creme brulee, vegan custard

Find it online: https://platedbyemma.com/classic-vegan-creme-brulee-recipe/