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    Vegan Creme Brulee | One of The Best Vegan Desserts

    Published: Jan 9, 2021 · Modified: Sep 9, 2021 · By: Brendan Cunningham

    Jump to Recipe

    This vegan creme brulee has a rich and creamy custard base, and it's topped with sweet, hardened caramelized sugar. And the textural difference between the layers compliments each other so well, that this might be one of the best vegan dessert recipes you can make! Plus, it's incredibly easy to make too. Just 6 ingredients are all you need to make this vegan creme brulee!

    An overhed view of two ramekins filled with creme brulee with one ramekin in front of the other. The ramekin in the front has sliced raspberries and blueberries on the back half of the vegan creme brulee. A small bowl of blueberries is to the left, between the ramekins. A spoon is front of the first ramekin and everything is on a white counter.

    The BEST Vegan Creme Brulee Recipe

    Ok, so as you might know, creme brulee is a classic French dessert that is often found at high-end restaurants. And it's typically thought of as a dessert you can only get at a restaurant. 

    And, let's be honest, since restaurants never seem to have a dairy free creme brulee option, it's always a tease to see it on the menu.  

    But thanks to this easy creme brulee recipe, you can make this elegant dessert anytime at home!

    Every bite is filled with a smooth custard along with the caramelized sugar that just melts in your mouth - just like the "real thing."

    Seriously, it is out of this world good and is one of those vegan desserts you have to share.

    Personally, I love making it for date night, or when I have guests over to impress them with a special vegan treat.

    And it also is a fun dessert to share with fellow vegans, family, or friends who want to enjoy some creme brulee deliciousness.  

    Oh, and it's as creamy as this vegan key lime pie, which you should definitely make after this vegan creme brulee.  

    An overhead view of vegan creme brulee in a ramekin. There are sliced raspberries and blueberries at the back half of the vegan creme brulee. A spoon is scooping in to the vegan creme brulee at the front of the ramekin. The ramekin is set on a white counter.

    Ingredients For Creme Brulee

    Creme brulee seems like it would have a long list of ingredients and be a challenging process to make, but neither of these is the case. 

    For today's recipe, we will be using common vegan ingredients to make this dessert dairy-free.

    The only unusual ingredient is agar-agar- powder, which we'll talk more about in a little bit. 

    That said, here's everything we'll be using:

    • 1 can full-fat coconut milk
    • ½ cup plant-based milk
    • 3 tablespoon tapioca starch
    • ¼ cup granulated sugar
    • ¾ teaspoon agar-agar- powder
    • Pinch of sea salt
    • 2 teaspoons vanilla extract
    • 1 teaspoon of sugar per ramekin for the caramelized top

    As I said, some common vegan ingredients are all we'll need to make this stuff!

    One ramekin filled with creme brulee, with sliced raspberries and blueberries on the back third of the surface of the creme brulee. A ramekin filled with creme brulee is behind it. Both ramekins are on a white counter.

    Choosing The Right Plant Based Milk

    So, traditional creme brulee uses heavy cream to make the creamy custard base.

    But, as you may have noticed above, we're using a can of full-fat coconut milk and half a cup of plant-based milk of your to make this creme brulee dairy free - and, of course, vegan. 

    Having said that, you can use anything you want for the plant-based milk - the recipe will turn out great no matter which one you choose.

    So, if you want your creme brulee to have more of a vanilla flavor, you can use vanilla almond milk, soy milk, or cashew milk. But, if you want to keep things more neutral, you can also use the unflavored version of any of these for this recipe as well.

    Personally though, I like to use an unflavored & unsweetened plant-based milk when I make this vegan creme brulee.

    I just think the creme brulee is already perfectly sweetened from the sugar, so adding more sugar from milk makes it a tad too sweet for my tastes.

    But, feel free to tailor this recipe to your own preferences & taste buds!

    An overhead view of two ramekins filled with vegan creme brulee. The ramekins are on a white counter with one ramekin in front of the other. There is a small bowl of blueberries off to the left, in the middle of the ramekins. A spoon is in front of the front ramekin.

    What is Agar-Agar

    If you've never heard of agar-agar, it's a plant-based gelatin extracted from seaweed, and it creates a jelly-like texture to whatever you're creating with it.

    That said, it's usually used as a stabilizing and thickening agent in recipes.  And, it's commonly used in vegan and vegetarian recipes as a plant-based substitute for gelatin.

    Of course, traditional gelatin is derived from animal collagen, so you'll want to avoid using it for vegan cooking and baking.

    Now, this plant-based gelatin - agar-agar - comes in the form of a powder, bar, solid flake, and strand.

    But, for this recipe, we will be using agar-agar powder to thicken our creme brulee base and give it a stable consistency. 

    Agar-agar powder substitutes with gelatin on a 1:1 ratio and is the easiest to work with since it dissolves almost immediately when combined with other ingredients.

    How To Make Vegan Creme Brulee

    Making creme brulee is not as daunting as you might think.

    If you follow the instructions, you will achieve restaurant-worthy results in just a few steps. 

    So without further ado, let's get down to it and make some vegan creme brulee!

    An overhead view of two ramekins filled with creme brulee. The ramekins are line up with one another with the front ramekin slightly to the right of the back. Each ramekin has sliced raspberries and blueberries on one third of the creme brulee surface. There is a spoon scooping into the creme brulee of the back ramekin. A small bowl of blueberries is off to the right between the ramekins.

    Step 1: Combining The Ingredients

    First, you'll want to combine all of the ingredients in a blender and blend until smooth. 

    However, if you don't have a blender, you can whisk all the ingredients together by hand too. Just make sure the starch has fully dissolved.

    Step 2: Heating The Ingredients

    Now, you can transfer the ingredients to a medium-sized saucepan and put over medium-low heat. 

    Cook the mixture until it has thickened and the first small bubbles appear at the sides of the pot (about 10 minutes) - make sure to whisk frequently as it cooks.

    That said, you'll only want to cook everything until bubbles form.

    DO NOT wait until the entire mixture is bubbling as this will overcook it.

    Step 3: Cooling The Ingredients

    At this point, you can pour the mixture into each ramekin, and let them cool for about an hour at room temperature. 

    Now, wrap each ramekin tightly in plastic wrap and put them in the refrigerator for a few hours to cool thoroughly until the base is firm. 

    And, if you want to make this creme brulee in advance, you can put it in the fridge to cool overnight. 

    Step 4: Serving

    When you're ready to serve, sprinkle one teaspoon of sugar evenly over the top of each one (if storing for later, do not put the sugar on top until you are ready to caramelize). 

    Now, use a blow torch, to caramelize the top. To do this, hold the torch a few inches away and continuously move it around the dish. You will know it is carmelized when the sugar starts to bubble and turns a golden brown color. 

    Keep in mind that the longer you torch the surface, and the darker it gets, the more bitter the sugar crust will be. 

    Having said that, once the top is caramelized, you can serve this one of a kind vegan dessert.

    I recommend serving within 20 minutes. If you wait too long, the sugar will absorb the moisture, and the top will soften. 

    An overhead view of a ramekin filled with vegan creme brulee. Sliced raspberries and blueberries on the surface of the back third of the creme brulee. A spoon is scooping into the front of the creme brulee with the caramelized sugar filling the head of the spoon. The ramekin is on a white counter.

    How To Make Creme Brulee Without a Blow Torch

    If you do not have a blow torch and don't plan on buying one, you can caramelize the top of your creme brulee by broiling it in the oven.

    Just follow all of the steps above until you are ready to serve.

    Then, you'll want to place the ramekins on a baking sheet, and put it on the oven rack directly under the broiler. 

    Broil on high until the top of the creme brulee turns golden brown. 

    And, make sure to keep a close eye on them, and check frequently.

    It should only take a minute or so to caramelize.

    A ramekin filled with vegan creme brulee that has a few sliced raspberries and blueberries on half of the creme brulee. The other half has a crack in the caramelized surface. The ramekin is on a white counter.

    How To Store Vegan Creme Brulee

    I love this dessert because you can make it days in advance and freshly caramelize it before you serve it. 

    And if you don't need all four servings simultaneously, you can easily store whatever you have left-over. 

    That said, you can keep your creme brulee in the fridge for up to 4 days. Just make sure to cover the ramekins tightly with plastic wrap before you store them.

    Freezing the Creme Brulee

    If you want to save your creme brulee for longer, you can also freeze it for up to 6 months.

    The key to keeping the texture and flavor of this dessert is the temperature it is frozen at. Make sure to keep it at around 0°F (-18°C). 

    Before freezing, allow it to cool down to room temperature and then finish cooling it in the refrigerator. Then, once it's chilled, you'll want to tightly wrap the creme brulee in plastic wrap, and then place it in the freezer. And, I suggest using rubber bands so the plastic wrap does not move once it is in the freezer.

    Now, to thaw the frozen creme brulee, you'll want to transfer it to the fridge and allow it to defrost for a couple of hours before torching and serving. 

    That said, no matter which way you decide to keep your creme brulee, make sure you DO NOT caramelize the top before storing. Doing so will just lead to less tasty results.

    Wrapping It All Up

    And there you have it, a rich and decadent vegan creme brulee that is just too good to be true.  

    Whoever eats this classic French dessert will be blown away by how well it is made. 

    Anyway, I hope you love this recipe as much as I do.

    As always, if you end up making this vegan creme brulee recipe, let me know what you think about it in the comments below! 

    Print

    Vegan Creme Brulee | The Best Vegan Creme Brulee

    An overhead view of two ramekins filled with vegan creme brulee. The ramekins are on a white counter with one ramekin in front of the other. There is a small bowl of blueberries off to the left, in the middle of the ramekins. A spoon is in front of the front ramekin.
    Print Recipe

    ★★★★★

    5 from 2 reviews

    This vegan creme brulee has a rich and creamy custard base, and it's topped with sweet, hardened caramelized sugar. And the textural difference between the layers compliments each other so well, that this might be one of the best vegan dessert recipes you can make! Plus, it's incredibly easy to make too. Just 6 ingredients are all you need to make this vegan creme brulee!

    • Author: I'm Hungry
    • Prep Time: 15 minutes
    • Cook Time: 3 hours
    • Total Time: 3 hours 15 minutes
    • Yield: 4 servings 1x
    • Category: Dessert
    • Method: Stovetop
    • Cuisine: Vegan

    Ingredients

    Scale

    1 can (13.5 oz) full-fat coconut milk

    ½ cup plant-based milk - of your choice

    3 tbsp (20g) tapioca starch

    ¼ (50g) cup granulated sugar

    ¾ teaspoon agar-agar- powder

    Pinch of sea salt

    2 teaspoons vanilla extract

    1 teaspoon of sugar per ramekin for the caramelized top

    Instructions

    1. First, combine all of the ingredients in a blender and blend until smooth (you can whisk all the ingredients together by hand, just make sure the starch has fully dissolved).
    2. Now, transfer the ingredients to a medium-sized saucepan and put over medium-low heat. 
    3. Whisking frequently, cook the mixture until it has thickened, and small bubbles appear at the sides of the pot (about 10 minutes). Only cook until bubbles form, DO NOT wait until the entire mixture is bubbling as this will overcook it. 
    4. Pour the mixture into each ramekin and let them cool for about an hour at room temperature.
    5. Then, wrap each ramekin tightly in plastic wrap, and put them in the refrigerator for a few hours to cool thoroughly until the base is firm. 
    6. When you're ready to serve, sprinkle one teaspoon of sugar evenly over the top of each one (if storing and saving for later, do not put the sugar on top until you are ready to caramelize). 
    7. Use a blow torch, to caramelize the top.
    8. If you don't have a blow torch: place the ramekins on a baking sheet, and put it on the oven rack directly under the broiler. Broil on high for about 1 minute until the top turns golden brown (check frequently).

    Notes

    The scale up function does not change the gram measurements.

    Nutrition

    • Serving Size: 1 serving
    • Calories: 245
    • Fat: 19
    • Carbohydrates: 16.75
    • Fiber: 2.5
    • Protein: .25

    Keywords: Vegan creme brulee, dairy-free creme brulee, easy creme brulee recipe, french desserts, vegan treats, dairy-free desserts, how to make vegan creme brulee, creme brulee vegan, easy vegan creme brulee recipe, creme brulee, french creme brulee, vegan desserts, dairy-free desserts, dairy-free custard, creme brulee recipe, easy creme brulee recipe, creme brulee vegan, creme brulee with no blow torch, gluten-free creme brulee, gluten-free desserts

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    « Vegan Biscuits and Gravy | One of The Best Vegan Breakfast Recipes
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    Reader Interactions

    Comments

    1. Ramona

      July 27, 2021 at 7:44 pm

      I served this at a party and everybody loved it.

      ★★★★★

      Reply
    2. Macy

      September 11, 2021 at 8:27 pm

      Made this for a party and everyone loved it.

      ★★★★★

      Reply
    3. Terah Michel Jordan

      February 08, 2024 at 3:02 pm

      Can this be done in a pie pan if I don’t have smaller ramekins? And is this recipe OK to double?

      Reply
      • Brendan Cunningham

        February 12, 2024 at 11:02 am

        Yes that should work as long as it fits the pan, you might have to cook it longer

        Reply

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