Creme brulée is an amazing French dessert that consists of thick, creamy custard with a hard shell of burnt caramel on top. If you pace yourself right, you can get a bite of crunchy caramel in every spoonful of custard. It used to be that the only way we could make these little cups of decadence by using eggs and heavy cream, but today, we can make it entirely vegan.
It’s so easy to make your own dairy-free, egg-free creme brulée at home and since it’s a national holiday, we’ve gathered five vegan creme brulée recipes for you to try!
Pistachio Creme Brulée
This Pistachio Creme Brulée is far from plain and well worth skipping out on any other desserts you might make or even buy. Even though there are just a few simple ingredients and steps, the complexity in flavor with its burnt sugar and pistachio vanilla bean custard make this deserving of any table.
- Torch or broiler (I used a torch)
- 1 cup overnight soaked raw pistachios (or brought to a boil in water and soaked for 30 minutes)
- 1/2 cup coconut milk + up to 2 tbsp when blending
- 1/2 avocado
- 1/2 cup Rapunzel sugar
- 1 tbsp coconut oil
- 1 tsp chia seeds
- 1 tsp vanilla paste
- 1/2 tsp vanilla extract
- pinch salt
- 3 tbsp room temperature coconut or rapunzel sugar (coconut yields a more brown sugar caramel and doesn’t burn as easily)
- Soak your pistachios overnight, or, bring to a boil in water and let them sit for 30 minutes with the heat off.
- In a high-speed blender, blend all of the custard ingredients.
- Pour into ramekins. I used 3 small 3″ x 1 1/2″ ramekins, but feel free to use a different size.
- Refrigerate until ready to serve.
- Once ready, sprinkle sugar in a thin coat on top and spread with a spoon to create a flat surface.
- Evenly torch the surface. Don’t be afraid to get close! The hotter the flame the better it will bubble, just don’t leave it in one spot too long or it may turn black. You are looking for a dark brown color. I found the best way to achieve this is to torch the surface 3 times with 30 second breaks in between.
- Let the surface set for 5 minutes before eating.
VEGAN CREME BRULEE
- One 13.66 oz. can of full-fat coconut milk
- 1/2 vanilla bean, scraped or 1 tsp vanilla extract
- 1/2 tsp agar powder
- 1 1/2 tsp of The Vegg
- 1/4 cup, plus 1 1/2 TB water
- 1/4 cup superfine sugar
- extra superfine sugar, for topping
- Preheat oven to 325.
- Combine the coconut milk, vanilla and agar in a small saucepan and heat over medium heat until it just starts to slightly boil, then dial the heat back to the lowest setting.
- I used a Kitchen Aid mixer on its highest setting, but you can also use a blender to combine The Vegg powder with the water until well combined, about 15 seconds. Do not mix by hand or it will not work correctly. Then add in the sugar and blend again.
- Pour The Vegg mixture into the saucepan through a fine-mesh strainer. Whisk vigorously to combine. Keep over the heat for a minute or two so the sugar can dissolve. Turn off the heat and remove the mixture from the burner.
- Create a water bath by placing two ramekins in a glass pyrex dish. Pour the mixture into the ramekins, then pour water into the glass pyrex dish until it comes up to about half the height of your ramekins.
- Place it into the oven, ensuring that none of the water spills over into the ramekins. Bake for 30 minutes. Remove the ramekins from the water bath as soon as they are cool enough to handle.
- Cover the ramekins with saran wrap, making sure it does not come into contact with the mixture. Place in the refrigerator to set overnight.
- When you are ready to serve the creme brulee, sprinkle about a tablespoon of the superfine sugar over the top. Using a butane torch, sweep the flame over the top until a golden caramel color is achieved. Serve immediately.
Cashew Cream Creme Brulée
For an elegant after-dinner dish, try out this Cashew Cream Creme Brulée. The cashew base emulates the rich consistency of traditional dessert and is not overly sweet. The dessert is primarily sweetened with agave and vanilla coconut milk yogurt, with the exception of the sweet and crunchy top layer of caramelized sugar. Impress any guest with this delicious and sophisticated dish.
- 1 cup cashews (softened by boiling for 15-20 minutes or by soaking in water for 4-8 hours)
- 3/4 cup water
- 1/4 cup vanilla coconut milk yogurt
- 1/4 cup agave
- 1 teaspoon vanilla extract
- 1 tablespoon agar powder
- 3-4 tablespoons sugar for caramelizing
- In a high-speed blender, combine softened cashews, water, yogurt, agave and vanilla extract and blend for 3-5 minutes or until creamy and smooth.
- Transfer the cashew cream mixture to a medium sized pot and whisk in agar powder. Continue to stir the cream over medium heat until it starts to bubble and the cream begins to pull away from the sides and bottom of the pan.
- Pour the cream evenly into 2 ramekins then allow them to chill in the refrigerator for 2-4 hours.
- Sprinkle some granulated sugar over the tops of both ramekins then caramelize the sugar with either a blow torch or by placing them on the top rack of your oven and broiling them for 2-4 minutes.
- Allow the sugar to cool for 5 minutes or so then dig in!