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Vegan Creme Brulee Recipe

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3.9 from 3 reviews

This Vegan Creme Brulee is a luscious, creamy dessert made without dairy, using coconut milk and plant-based milk for a rich texture. Thickened with tapioca starch and agar-agar, it’s delicately flavored with vanilla and topped with a classic caramelized sugar crust, achieved via blow torch or broiling. Perfect for a gluten-free, dairy-free indulgence that impresses with its silky smooth custard and crisp caramel top.

  • Total Time: 3 hours 15 minutes
  • Yield: 4 servings

Ingredients

Custard Ingredients

  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup plant-based milk (of your choice)
  • 3 tbsp (20g) tapioca starch
  • 1/4 cup (50g) granulated sugar
  • 3/4 teaspoon agar-agar powder
  • Pinch of sea salt
  • 2 teaspoons vanilla extract

Caramelized Sugar Topping

  • 1 teaspoon granulated sugar per ramekin

Instructions

  1. Blend the ingredients: Combine the coconut milk, plant-based milk, tapioca starch, sugar, agar-agar powder, salt, and vanilla extract in a blender. Blend until completely smooth. Alternatively, whisk thoroughly by hand ensuring tapioca starch is fully dissolved.
  2. Cook the mixture: Transfer the blended mixture to a medium saucepan and place it over medium-low heat. Whisk frequently to prevent lumps and sticking.
  3. Thicken the custard: Cook the mixture until it thickens and small bubbles appear at the edges of the saucepan, about 10 minutes. Avoid waiting for full boiling to prevent overcooking and curdling.
  4. Pour into ramekins: Immediately pour the thickened custard mixture into individual ramekins, filling them evenly.
  5. Cool to room temperature: Let ramekins sit at room temperature for about 1 hour to cool slightly.
  6. Refrigerate: Wrap each ramekin tightly with plastic wrap and refrigerate for several hours until the custard is fully set and firm.
  7. Add sugar topping: Just before serving, sprinkle 1 teaspoon of granulated sugar evenly over each custard surface. Do not add the sugar if storing longer, add only before caramelizing.
  8. Caramelize the sugar: Using a kitchen blow torch, caramelize the sugar atop each ramekin until golden and crisp. Alternatively, place ramekins on a baking sheet and broil on high under the oven rack for about 1 minute, watching closely to prevent burning.

Notes

  • Use full-fat coconut milk for best creamy texture and flavor.
  • If you do not have a blender, whisk thoroughly by hand but ensure no starch clumps remain.
  • Do not overcook the custard mixture; it should just begin to bubble at edges for best texture.
  • Caramelize sugar just before serving to maintain crisp topping.
  • This dessert is gluten-free, vegan, and dairy-free.
  • If using the oven broiler method, watch carefully to avoid burning the sugar topping.
  • Allow the custard to set fully in the refrigerator to achieve a proper creme brulee texture.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Vegan, French-inspired
  • Diet: Vegan

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