This vegan crème brûlée is creamy, dreamy, and ready to impress, with that classic crackly sugar top and silky custard—all without dairy or eggs. Grab your ramekins, a few simple ingredients, and voilà: dessert is served!
Some desserts are just… next level. This vegan crème brûlée? Definitely one of those. It’s got that golden, caramelized sugar top that cracks perfectly under your spoon (so satisfying!), and underneath? The creamiest, dreamiest vanilla custard that’s light, silky, and completely dairy-free and egg-free. This eight-ingredient wonder is a tiny, edible luxury that’s both simple to make and easy to love.
Whether it’s the grand finale to a dinner or a solo treat in sweats on the couch, this crème brûlée knows how to read the room and bring the right vibes. A fancy French dessert with a vegan glow-up? Yes, please. One crack, one creamy bite, and yep—this one’s love at first bite.
Why You’ll Love This Recipe
This vegan crème brûlée is like having your (dairy-free) cake and eating it too. It’s creamy, it’s dreamy, and it’s surprisingly easy—with just eight ingredients, this fancy French dessert is yours without the use of heavy cream or eggs.
- Blend, Bake, Torch, Done: This dessert might sound fancy, but it’s surprisingly simple. If you can blend, whisk, and torch, you’re golden.
- That Sugar Top Moment: The best part? Cracking into that caramelized sugar top. A sprinkle of sugar, a quick sweep of a butane torch, and bam—dessert magic!
- Vanilla Dreams: Real vanilla bean and extract give it a warm, cozy flavor that’s delivers just the right balance of warmth and sweetness.
- Friendly for All: Dairy-free, egg-free, soy-free, and gluten-free! It’s got all the classic French vibes, minus the usual allergen suspects.
- Fancy Without the Fuss: With just a few steps, some patience, and, a quick torch session (more on that later), you’ve got a dessert that’s looks way fancier than it actually is.
Key Ingredients
Every element in this vegan crème brûlée plays a distinct role, working together to create that creamy texture, subtle sweetness, and dreamy vanilla aroma. From plant-based alternatives to traditional French techniques, these ingredients come together to make a dessert that’s as rich and satisfying as the classic. Here’s what you’ll need:
- Canned Coconut Cream: This is our base for that rich, creamy custard texture. Coconut cream brings the necessary fat and a subtle hint of flavor that blends beautifully with vanilla, without overpowering it. Thai Kitchen’s coconut cream has just the right consistency, but any high-quality, thick coconut cream will work.
- Full-Fat Oat Milk (or Soy Milk): Oat milk brings creaminess without the weight. It lightens up the coconut cream slightly and keeps the custard smooth and silky. Soy milk works well too—either option helps create that lush, spoonable texture.
- JUST Egg: Made from mung beans, JUST Egg is a plant-based substitute that mimics the binding and creamy properties of traditional eggs. In crème brûlée, it adds richness, texture, and that just-right custard consistency. Think of it as the secret ingredient that holds it all together, giving our vegan version the smooth, spoonable quality you’d expect from eggs—minus the eggs.
- Sugar: Besides adding sweetness, sugar plays a key role in creating that perfect caramelized top. It also helps the custard set, giving it structure and smoothness. Plus, who doesn’t love that golden crackly crust?
- Cornstarch: Cornstarch acts as our gentle thickener, giving the custard extra stability without making it heavy. It’s subtle but essential for that flawless, creamy consistency.
- Agar Agar: Derived from red algae, agar agar is a strong player in plant-based cooking. Think of it as vegan gelatin: it sets the custard without adding any weight or flavor, letting the creamy texture and vanilla shine. While gelatin relies on collagen, agar agar brings structure from the seaweed, creating a light yet firm custard that holds up beautifully.
- Vanilla Bean: This is where that deep, cozy vanilla flavor comes from. Scrape those little specks from the pod for maximum flavor—it’s what gives crème brûlée its signature taste.
How To Scrape A Vanilla Bean
- Pinch of Salt: A little salt balances the sweetness and brings out the flavors of the coconut and vanilla. It’s subtle but makes all the difference in adding depth.
- Vanilla Extract: While the vanilla bean sets the stage, a touch of extract amplifies that rich vanilla flavor. Together, they create a layered, aromatic experience in every spoonful.
- Sugar, for Torching: You can use superfine or regular sugar for that crackly top, but superfine will caramelize a bit faster and more evenly. This is where the magic happens—when the torch meets the sugar, you’re seconds away from crème brûlée perfection.
Pro Tip: If you don’t have superfine sugar, make it at home by pulsing regular granulated sugar in a blender or food processor for a few seconds. This creates a finer texture that caramelizes evenly for that perfect crème brûlée top.
Agar Agar, Explained
How To Make Vegan Crème Brûlée (Step-By-Step)
Making vegan crème brûlée might sound fancy, but this version is simple, satisfying, and totally doable. With just a few steps and some patience, you’ll have a silky custard with a golden, crackly top. Ready to make your kitchen feel like a French patisserie? Here’s what you’ll do. Scroll to the end of this post for the full recipe details!
- Step 1: Prep the Ramekins – Set Up the Ramekins – Start by preheating your oven to 325°F (163°C). Arrange three ramekins in a baking dish—these will be your crème brûlée vessels.
- Step 2: Blend It Up – Combine coconut cream, oat milk, JUST Egg, sugar, cornstarch, agar agar, and vanilla bean in a high-speed blender. Give it a quick blend to create a smooth, custardy base.
- Step 3: Warm the Custard – Pour the blended mixture into a saucepan and gently heat it on medium. Whisk every so often for about 5 minutes, just until it starts to bubble. Remove from heat—this will give your crème brûlée that perfect creamy texture.
- Step 4: Add Vanilla – Stir in a touch of vanilla extract, then blend once more for an ultra-smooth finish.
- Step 5: Pour and Prep the Water Bath – Divide the custard mixture between the ramekins. Pour warm water into the baking dish so it reaches about two-thirds up the sides of the ramekins. This keeps the custard smooth and prevents cracks while baking.
What Is A Water Bath?
- Step 6: Bake and Set – Bake for around 25 minutes, then leave the ramekins in the water bath as they cool. This helps the custard firm up to the right texture. After about 30 minutes, take the ramekins out and let them cool completely at room temperature.
- Step 7: Chill Out – Cover each ramekin with cling wrap (make sure it doesn’t touch the surface) and refrigerate for a few hours or overnight. This is where the custard magic happens.
- Step 8: Torch and Serve – Sprinkle a thin, even layer of superfine sugar over each custard. Hold a butane torch a few inches above the surface and move it in a circular motion until the sugar caramelizes to a golden, crackly finish.
No torch? No problem. Place the ramekins on a baking sheet and pop them under a preheated broiler, keeping the door slightly ajar and watching carefully. Broil for 1-2 minutes, rotating the ramekins as needed for an even caramelization. Keep an eye on them—the sugar can go from perfect to burnt in seconds. Dig in and enjoy immediately!
FAQs
Vegan crème brûlée is typically made from rich, plant-based ingredients like coconut cream and oat milk, which create a smooth custard without dairy. Instead of eggs, vegan alternatives like JUST Egg and agar agar are used to give it that classic set texture.
For vegan crème brûlée, coconut cream is an excellent substitute for heavy cream. It brings a similar richness and mouthfeel to the custard without the use of dairy, creating that perfect silky texture.
Crème brûlée is a custard with a twist—it’s topped with caramelized sugar that’s torched to create a crackly, golden crust. Traditional custard, on the other hand, is smooth throughout without the signature crunchy top.
Get Cracking!
Alright, it’s time to grab that torch and make some magic happen! This vegan crème brûlée is calling for that perfect, golden crack and a silky-smooth spoonful. Serve it up as a fancy dinner finale, or enjoy it on your couch in your coziest sweats—either way, dessert just got way more fun and interesting!
More Vegan Dessert Recipes To Love
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Vegan Creme Brulee
- Total Time: 6 hours 40 minutes
- Yield: 3, 6-ounce ramekins
- Diet: Vegan
Description
Craving a little luxury? This vegan crème brûlée has all the creamy, crackly goodness of the French classic, but it’s totally dairy-free, egg-free, soy-free, and nut-free. With just eight ingredients, this custard dessert is silky smooth, simple to make, and every bit as indulgent as the original.
Ingredients
- 13.66-ounce can coconut cream (we used Thai Kitchen brand)
- ½ cup full-fat oat milk (soy milk also works)
- ¼ cup JUST Egg
- ¼ cup sugar
- 1 tablespoon cornstarch
- ¾ teaspoon agar agar
- ½ vanilla bean, scraped
- pinch of salt
- ½ teaspoon vanilla extract
- 3–4 tablespoons superfine sugar (for torching)
Instructions
- Preheat the oven to 325°F (163°C). Place the three ramekins in a baking dish and set aside.
- Blend the Ingredients: In a high-speed blender, combine the coconut cream, plant-based milk, JUST Egg, sugar, cornstarch, agar agar, and scraped vanilla bean. Blend for 30 seconds until smooth.
- Heat the Mixture: Transfer the blended mixture to a large saucepan. Heat over medium heat, whisking every 30 seconds, for 5–6 minutes. The mixture is ready when it just begins to bubble slightly. Remove from heat.
- Add Vanilla Extract: Stir in the vanilla extract, then transfer the mixture back to the blender and blend again for 30 seconds.
- Pour and Prepare the Water Bath: Pour the mixture evenly into the ramekins. Pour warm water into the baking dish so it reaches about two-thirds of the way up the sides of the ramekins. Carefully transfer to the oven, taking care not to spill water into the ramekins.
- Bake: Bake for 25 minutes and remove from the oven.
- Cool Down: Leave the ramekins in the water bath for an additional 30 minutes, then remove them from the water bath. Allow them to cool completely to room temperature for an additional 30 minutes.
- Cover and Chill: Cover each ramekin with cling wrap, ensuring it doesn’t touch the tops of the custard. Refrigerate for at least 4 hours or overnight.
- Prepare for Serving: Before serving, take the ramekins out of the refrigerator and let them come to room temperature for 30 to 45 minutes.
- Torch the Sugar: Sprinkle a thin, even layer of superfine sugar (about 1 tablespoon) on top of each custard. Using a butane torch, caramelize the sugar until golden and crackly.
- Serve: Enjoy immediately!
Notes
- Refrigerating (Before Torching): Un-torched vegan crème brûlée can be stored in the refrigerator for up to 2-3 days. Cover each ramekin with cling wrap (without touching the surface) to prevent a skin from forming on the custard. This keeps the texture smooth and prevents unwanted flavors from the fridge from seeping in.
- Serving Temperature: For the ultimate creamy consistency, let the ramekins sit at room temperature for about 30–45 minutes before torching and serving. This gives the custard time to soften slightly, balancing that silky center with the crunchy top.
- Torching Tips: For the best caramelized top, sprinkle an even layer of superfine sugar (it caramelizes faster and more evenly than regular sugar). Hold the torch a few inches away and move it in a circular motion until the sugar turns golden and bubbly. Avoid staying in one spot too long to prevent burning.
- Alternative Sugar Options for Caramelization: If superfine sugar isn’t available, granulated sugar works too. Just be patient with the torch—superfine is easier to caramelize, but regular sugar still creates a beautiful crackly top with a bit more time.
- After Torching: Once you’ve torched the sugar, crème brûlée is best enjoyed immediately. The caramelized sugar will start to soften after about 20–30 minutes, losing that crisp crackly top. If it’s left too long, the sugar can dissolve into the custard, creating a watery layer that compromises texture.
- Freezing: Freezing custard-based desserts like crème brûlée is not recommended. Freezing alters the texture of the custard, often making it grainy and watery when thawed. Additionally, the crisp sugar top cannot be frozen effectively, as it will lose its texture.
- Experiment with Flavors: Vanilla is classic, but a tiny splash of liqueurs like Grand Marnier or almond extract can add a subtle twist to the custard. Just a few drops go a long way without overpowering the custard’s delicate flavor!
- Prep Time: 10 minutes
- Cool and Set Time: 6 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Simmered, Baked
- Cuisine: French, American
This post was last updated on November 6, 2024.
Jeff J says
What size can (how many ounces) of Coconut milk is used in this recipe?
erinwyso says
Hi Jeff, It uses a standard 13.66 oz. can. I’ve updated the ingredient list to reflect that. I hope you enjoy!
The Cheese Guru says
This recipe is so fantastic. I have a friend who used to make me creme brulee and I miss it so so so much!