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