Ingredients
Custard
- 70 g granulated sugar
- 40 g cornstarch
- 240 ml dairy-free milk (such as almond or oat milk)
- 80 g pistachio butter
- 400 ml can of full-fat coconut milk
- 1 vanilla pod (sliced down the center)
- ¼ teaspoon sea salt
Topping
- 4 tablespoons granulated sugar (for caramelizing)
Instructions
- Prepare: Place four 4-inch ramekins on a tray and set aside. This will help keep everything organized as you prepare the custard.
- Make the Custard: In a saucepan, combine 70 g of granulated sugar and 40 g of cornstarch. Whisk together to blend evenly. Pour in 240 ml of dairy-free milk and 80 g of pistachio butter, whisking until smooth to ensure no lumps form.
- Add Remaining Ingredients and Heat: Pour in the entire 400 ml can of full-fat coconut milk, add the sliced vanilla pod, and ¼ teaspoon sea salt. Place the saucepan over medium heat. Slowly heat the mixture while alternating stirring with a whisk and a rubber spatula to prevent sticking and ensure even thickening. After 10 to 15 minutes, once the mixture thickens and coats the back of the spatula, remove from heat.
- Sift the Custard: Place a fine-mesh sieve over a large mixing bowl. Pour the custard through the sieve, using a spatula to gently press it through if necessary. This step removes any lumps or vanilla pod fragments. Let the custard cool for 10 to 15 minutes, stirring occasionally to prevent skin formation on the surface.
- Chill: Divide the custard evenly among the four ramekins. Cover each with clingfilm or a plate to prevent drying out, then refrigerate for at least 2 hours until fully set and chilled.
- Brûlée the Tops: When ready to serve, evenly sprinkle 1 tablespoon of granulated sugar on top of each custard. Use a kitchen blowtorch to carefully caramelize the sugar until it forms a golden-brown, crispy crust. Allow to rest for 1 to 2 minutes before serving immediately to enjoy the contrast between creamy custard and crunchy top.
Notes
- Use full-fat coconut milk for the best creamy texture and rich flavor.
- You can substitute pistachio butter with homemade pistachio paste if desired.
- The custard thickens on stovetop; do not rush by increasing heat as it may cause lumps.
- Ensure the custard is fully chilled before torching the sugar to get the best caramelized crust.
- If you don’t have a blowtorch, you can briefly place ramekins under a hot broiler, watching carefully to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
