Vegan Crème Brûlèe Recipe
With just 6 ingredients you will be amazed at how you can replicate an elegant restaurant style dessert in no time!
Ingredients
- 2½ cups Plant Milk 590ml
- ½ cup Granulated Sugar 100g
- 5 Tbs Cornstarch 40g
- 1 Tbs Vegan Butter 14g
- 2 teaspoons Vanilla Extract 10ml
- 6 Tbs Granulated sugar 85g
Instructions
- 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 full boil. Allow it to bubble for about 5 seconds then turn off the heat & 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 then refrigerate to set - this should only take about 15-20 minutes but can be refrigerated overnight
- 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.
Video
Notes
Be sure to read all the notes for success section above the recipe
Storage Creme Brulee must be kept refrigerated and will stay fresh for up to 4 days
Do not caramelize the sugar until just before serving
Tried this recipe?Let us know how it was!