On first glance it does not seem that Crème Brûlée can be made vegan. Mais au contraire that is not the case. We can quite easily substitute and tweak to create a beautiful and, most importantly, delicious Vegan Crème Brûlée. This is a quick and easy dessert which will go down a treat with both your vegan and not so vegan friends.
Recipe: Vegan Crème Brûlée
- 600 ml plant based cream (soy is neutral)
- 125 gr granulated sugar plus extra for the burnt sugar topping
- 2.3 gr agar agar powder
- 1 pinch sea salt
- 300 ml plant based milk (soy is neutral)
- 20 gr cornstarch
- 1 tsp vanilla extract
- 1 pinch turmeric
Add the sugar, cream, agar agar and salt to a sauce pan. Sprinkle some tumeric for colour. Bring to a simmer while whisking and remove from heat.
In a heat proof bowl whisk together the milk and cornstarch. Make sure there are no clumps.
Familiarise by adding a small amount of the hot mix to the cornstarch and milk mixture. Pour back into the sauce pan and quickly bring to a boil.
Pour into 8 ramequins and leave to set in the fridge for at least one hour.
Sprinkle the sugar on top (about 3/4 of a teaspoon) and use a burner to create that classic burnt top. Serve immediately.
And there you have it; a beautiful Vegan Crème Brûlée that will appeal to your vegan and non vegan friends.
- use the same type of plant based milk as well as cream. Soy milk and creams are most neutral in flavour so be aware that using almond or coconut, even oat milk, will impart a different flavour. Though that can also be nice. It depends on what you want for your own Vegan Crème Brûlée
- use kala namak salt in place of sea salt. Kala Namak salt has a slightly more sulfuric flavour which helps to mimic egg. It isn’t necessary but if you have it. Use it.
- experiment with some different flavours like lavender
Looking for more desserts? Check here.