This vegan créme brûlée is everything you want in a decadent and creamy dessert. Not only is it sweet and delicious, but it's surprisingly easy to make. MUCH easier than the traditional recipe, and this one uses 7 ingredients!
Making vegan créme brûlée isn’t only easy to make, but it is the perfect dessert to make in advance, and it is much more affordable. What do I mean? You can make the custard a day or two ahead, and then torch the sugar right before serving! And it’s so worth it to make it at home rather than buying it at a restaurant. You get more servings than you would normally get, and you save more money! Who doesn’t want that?
What ingredients do you need?
- Soymilk - You can use any non-dairy milk you prefer, but I've had great success with soymilk
- Full-fat coconut milk - It's fattier than other non-dairy milk and adds a rich flavor.
- Silken Tofu - Weird, I know, but this is the secret to the softest, silkiest texture.
- Vanilla bean paste - I love using vanilla bean paste because it just elevates the dessert. However, you can use regular vanilla extract.
- Cornstarch - This is the main thickening agent. It gives the créme brûlée the super creamy texture.
- Granulated sugar - Used to sweeten the dessert and to create that beautiful top coating.
How To Make Vegan Créme Brûlée
Step 1: To prepare the custard, blend the soy milk, full-fat coconut milk, silken tofu, vegan condensed milk, vanilla bean paste, salt and cornstarch until completely smooth.
Step 2: Transfer the mixture to a saucepan, continuously stir the mixture until it starts to thicken. Then remove from the heat.
Step 3: Evenly distribute the custard into the ramekins and place a piece of plastic wrap over the surface and allow it to cool at room temperature. Then transfer to the fridge to set, about 4 hours or overnight.
Step 4: When ready to serve, remove the plastic wrap and add a heaping teaspoon of sugar over the custard. Evenly spread it out and with a small kitchen torch, carefully caramelize the sugar until you get a nice dark amber color. Let the sugar hard and cool before serving.
Top Tip!
Make ahead! If you can't make this all in one day, you can make the custard a day ahead and keep it in the fridge until you are ready. Just add the sugar and torch before serving! You can even impress your friends and family by torching it in front of them.
Frequently Asked Questions
- Can I make vegan crème brûlée without a blow torch?
Yes! You can do this by using the oven and using the broil option. Keep in mind that this method doesn't give the same results as a blow torch and tends to recook the custard underneath. See the recipe card on how to use the broil method to caramelize the sugar. - How long will these stay fresh?
Vegan crème brûlée is a great make-ahead recipe because the custard is best if left to set overnight in the fridge. However, once you caramelize the sugar over the custard, it's best eaten when served. The caramelized sugar doesn't sit well in the fridge. I recommend serving within 48 hours. - Can I make this gluten-free?
Yes, substitute the cornstarch for tapioca starch.
So what are you waiting for? Start impressing your Valentine or even your friends by recreating this recipe! Let me know what you think in the comments below. Share and tag me on Instagram @flouredframe! I would love to see your creations!
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📖 Recipe
Vegan Créme Brûlée
Equipment
- High-speed blender
- Small saucepan
- Heatproof spatula
- 4 6 ounce ramekins
Ingredients
- 180 grams Soymilk (unflavored)
- 240 grams Full-fat coconut milk
- 130 grams Silken tofu
- 180 grams Vegan sweetened condensed milk
- 1 teaspoon Vanilla bean paste (substitute for vanilla extract)
- 40 grams Cornstarch (substitute for tapioca starch)
- Granulated sugar (for topping)
Instructions
- To prepare the custard, blend the soy milk, full-fat coconut milk, silken tofu, vegan condensed milk, vanilla bean paste, salt and cornstarch until completely smooth.
- Transfer the mixture to a saucepan, continuously stir the mixture until it starts to thicken. Then remove from the heat.
- Evenly distribute the custard into the ramekins and place a piece of plastic wrap over the surface and allow it to cool at room temperature. Then transfer to the fridge to set, about 4 hours or overnight.
- When ready to serve, remove the plastic wrap and add a heaping teaspoon of sugar over the custard. Evenly spread it out and with a small kitchen torch, carefully caramelize the sugar until you get a nice dark amber color. Let the sugar hard and cool before serving.
Notes
- How long will these stay fresh?
Vegan crème brûlée is a great make-ahead recipe because the custard is best if left to set overnight in the fridge. However, once you caramelize the sugar over the custard, it's best eaten when served. The caramelized sugar doesn't sit well in the fridge. I recommend serving within 48 hours. - Can I make this gluten-free?
Yes, substitute the cornstarch for tapioca starch. - Can I make vegan crème brûlée without a blow torch?
Yes! You can do this by using the oven and using the broil option. Keep in mind that this method doesn't give the same results as a blow torch and tends to recook the custard underneath. - How to use your oven if you don’t have a torch:
Once your custards have cooled and set. Position your rack on the highest position in your oven, and set it to broiler. Then sprinkle a teaspoon of sugar on top of each custard and evenly spread it out. Place the ramekins on a baking pan for easy transfer, 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. - Make ahead! If you can't make this all in one day, you can make the custard a day ahead and keep it in the fridge until you are ready. Just add the sugar and torch before serving! You can even impress your friends and family by torching it in front of them.
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