The Best Vegan Crème Brûlèe recipe just happened in my kitchen!
Trust me you will agree with the title of “best” once you try this!
I think you can already see how amazing this looks
But now you have to see with your own lips how amazing it really tastes!
I cannot explain it in words here
This is just something you have to experience for yourself!
If you were like me~ a lover of Crème Brûlèe in your past life
You are not going to believe you are eating a vegan version with this recipe!
The most notable characteristic trait of the classic Crème Brûlèe is the warm caramelized sugar shell that you have to break through to get to the creamy custard beneath
In order to do this properly you should invest in a blow torch
I mean not only is it great for torching sugar shells for Crème Brûlèe
It’s just kinda badass to own one
I use it often for unmolding my springform pan free- cheesecakes so it’s not exactly a single use item in the kitchen!
Now of course you can use a standard kitchen culinary blowtorch,
But the Home Depot version of a propane tank with a Bernzo-Matic starter is the bomb!
Some people will use the broiler setting on the oven to burn the sugar
But this is not really the greatest idea
Since the broiler method, while yes it will eventually caramelize the sugar
It could also turn your beautifully set, cold custard back to a warm pudding.
The perfection of a properly made Creme Brulee Recipe is the contrast of warm sugar shell and creamy, cold and firm custard beneath!
So try to grab a blow torch for the optimal effect of this five star restaurant dessert
And get to making this recipe!
With just 5 ingredients (and only 3 of them are essential!)
You will be eating Creme Brulee in less than one hour!
*Note: The Vegan Butter is not an essential addition to this recipe
I like to add it though because traditional Non Vegan Creme Brulee is made with heavy cream which has a very high fat content
That fat lends to the creaminess and body of the final custard.
You can definitely leave it out though, and if you do not have a good quality vegan butter (*I use Earth Balance)
I would then suggest to leave it out altogether with no changes to the recipe
A heavy hand in measuring cornstarch could result in a very rubbery custard and not a creamy delicate one as you see here.
- Plant Milk *I use vanilla soy milk for best results 2½ cups (590ml)
- Granulated Sugar ½ cup (100g)
- Cornstarch 5 Tablespoons (40g) **see note above
- Vegan Butter *optional 1 Tablespoon (14g)
- Vanilla Extract or Paste 2 teaspoons (10ml)
- OR 1 vanilla bean scraped of it's seed and boiled with the plant milk *see notes below
- Grnaulated sugar 4-6 Tablespoons for caramelizing the tops
- Combine the sugar & cornstarch together in a heavy bottom sauce pot, then add the plant milk
- Cook over medium heat stirring constantly with a whisk until it comes to a boil.
- Remove from the heat and stir in the vegan butter & vanilla
- *If you are using a vanilla bean you will split it and scrape it of it's seeds and boil the entire pod in the milk. Once it boils, remove the pod and dry it off, then add it to a bowl of granulated sugar tightly closed and use for vanilla sugar as the caramelizing sugar for the tops 🙂
- Pour the custard into un-greased ramekins and refrigerate to set - this should only take about 15-20 minutes
- Once set, sprinkle approximately 1 Tablespoon granulated sugar lightly over the tops, NOT A THICK LAYER, then using a torch (according to the instructions on your particular model) caramelize the tops
- Serve immediately.
Do not caramelize the sugar until just before serving