Vegan Creme Brûlée

 

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Yes, you read that right. Creme brûlée. Silky smooth and creamy sweet. And can I just mention, so easy that I memorized the recipe after the first time I made it?? Now I can just whip it up at the drop of a hat, using pantry staples. Sound to good to be true? Well, it’s true. So, check this out…

Vegan Creme Brûlée 

adapted from a recipe by Chloe Coscarelli

1 can full-fat coconut milk (14.5 oz)

1/2 cup sugar

pinch salt

1/8 tsp. ground turmeric (for color)

1/4 cup non-dairy milk, unsweetened

1/4 cup corn starch

1 tsp. vanilla

4 tsp. brown sugar (optional)

Method:

Stir together coconut milk, sugar and salt in a medium saucepan and bring to a boil over medium-high heat, whisking occasionally to make sure sugar is fully dissolved.

Meanwhile, whisk together in a small bowl the cornstarch and milk. When coconut milk mixture comes to a boil, reduce heat to low and slowly add the cornstarch mixture, whisking constantly until custard is thick. Remove from heat and stir in vanilla.

Transfer to dessert dishes and chill at least 3 hours before serving.

If you want to dress to impress, sprinkle a coating of brown sugar on top of each serving and caramelize with a kitchen torch until a crisp shell forms on top. Enjoy!

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21 Comments

  1. I’ve always wanted to try Creme Brulee but it seemed so difficult. Your recipe is very simple and looks scrumptious.

  2. What a simple execution for a historically “complicated” dish. I’ve always wanted to try it but have been too afraid of messing it up. Thank you for sharing something that’s easy to execute at home for any skill level! This inspires me to get more into baking again 🙂

    1. Hey, thanks for stopping by! If you enjoy baking–Chloe Coscarelli and Isa Chandra Moskowitz (Post Punk Kitchen) are my go-to sources for no-fail, delicious plant-based treat recipes. If you are going for low/no fat, Isa wrote all the dessert recipes in the Forks Over Knives cookbook and they are pretty darn good, too 🙂

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