Description
While Créme Brûlée seems like such a fancy dessert, it’s not that difficult to make. Unlike the traditional French dessert, this vegan version requires no baking at all. It’s creamy, delicious and it’s the perfect way to treat you and your loved ones.
Ingredients
- 1 cup (240ml) – soy milk, unflavored
- 1 cup (240ml) – full-fat coconut milk
- 1 teaspoon – vanilla bean paste or vanilla extract, https://amzn.to/2LDmTeG
- ¼ cup – granulated sugar, more for topping
- ½ teaspoon – agar-agar powder, sifted
- 2 ½ tablespoons – cornstarch, sifted
- Pinch of turmeric (optional, for color), see notes
Equipment:
- Medium size bowl
- Whisk
- Small saucepan
- Heatproof spatula
- 4 – 6 oz ramekins
- Kitchen torch, I have the https://amzn.to/35RfMpR (see notes)
Instructions
- In a medium size bowl, add in the soymilk, coconut milk, vanilla, sugar, agar-agar powder, cornstarch, and turmeric (if using). Whisk until smooth and there are no chunks of cornstarch left. Optionally, you can blend it.
- Pour the mixture into a small saucepan, and place it over medium heat. With a heatproof spatula, gently and continuously stir the mixture until it starts to thicken, about 5 minutes.
- Once the mixture is thick, evenly distribute the custard mixture into the ramekins. Allow it to cool to room temperature.
- Tightly wrap each ramekin plastic wrap or aluminum foil, and transfer them into the fridge to set for 4 hours.
- When you are ready to serve, if there is some water condensation over the surface of the custard, gently blot it with a tea towel. Add a heaping teaspoon of sugar over each custard and evenly spread it out.
- With a small kitchen torch, carefully caramelize the sugar until you get a nice dark brown color. The darker you get it, the more flavor you get. Let the sugar harden and cool. Serve and enjoy!
Notes
- If you are adding tumeric for color to the custard, don’t overdo it. The color will activate when it is heated up, so do not add more just because the mixture isn’t turning yellow. Adding too much tumeric will add an odd flavor, and it will turn more yellow-green rather than a nice creamy yellow.
- If you do not have a torch, you can use your oven. However, since this isn’t the original créme brûlée, there is a risk that it could cause the custard to melt or curdle. If this happens when you use the broiler method, just keep it in the fridge again and allow it to set again. I prefer using a torch because it only heats the sugar on top, and you get that wonderful deep color.
How to use your oven if you don’t have a torch:
Once your custards has cooled and set. Position your rack on the highest position in your oven, and set it to broiler. Blot the top of each custard with a paper towel to remove any excess moisture. Then sprinkle a teaspoon of sugar on top of each custard and evenly spread it out. Place the ramekins on a baking pan and put it under the broiler for 3 – 5 minutes, until the sugar has melted. MAKE SURE YOU ARE CLOSELY MONITORING IT. Don’t expect it to get as dark as you would with a torch, but as long as the sugar has a light brown color, it should be fine. - The custard base will keep in the fridge tightly covered for about 2-3 days. If you are adding the caramelized sugar on the top, serve it right away. It will not last in the fridge with the caramelized sugar on top.
Keywords: vegan, créme brûlée, french dessert, recipe vegan creme brulee, vegan french dessert, date night, fancy dessert, vegan dessert
