Vegan Creme Brulee

Vegan creme brulee sounds impossible. Classic creme brulee, after all, is essentially a vehicle for egg yolks and heavy cream, a dessert that has been showcasing French culinary technique for several hundred years. The whole point is the luscious dairy-forward custard: dense, wobbly, richly golden. And yet coconut milk, with its high fat content and natural sweetness, turns out to be a worthy stand-in. The custard that sets in these ramekins is just as silky as classic creme brulee, with a subtle tropical undertone that plays surprisingly well against the bitter, smoky crack of the caramelized sugar on top.

Anyone who has spent time baking vegan desserts knows that eggs can be one of the toughest things to replace if there’s more than one or two in a recipe. Coconut milk and cornstarch do the work that a dozen egg yolks would do in a traditional creme brulee recipe, and the texture stays luxuriously creamy rather than gummy or stiff. Better still, there’s no water bath or tempering eggs to worry about.

Make the vegan custards a day ahead, tuck them in the fridge, and right before serving, hit them with the broiler or a torch until the sugar bubbles and chars into that signature amber crust. It shatters in a way that makes you feel as if you’re in the movie Amelie.

Vegan Creme Brulee Ingredients

• Sugar: Granulated sugar sweetens the custard base and helps it set to a silky, spoonable consistency when chilled.
• Cornstarch: Cornstarch is the workhorse thickener here, giving the custard its rich pudding-like body without the need for egg yolks.
• Canned coconut milk: Full-fat coconut milk provides the creamy, luscious base for this custard. The high fat content mimics the richness of a traditional dairy-and-egg brulee.
• Vanilla bean paste: Flecked with vanilla seeds, vanilla bean paste delivers deep, complex flavor and an appetizing visual that extract alone can’t match. (Learn about the difference between vanilla bean, paste or extract.)
• Brown sugar: Sprinkled on just before broiling, brown sugar melts and caramelizes into the signature crackly, amber crust that makes creme brulee so satisfying to eat.

Directions

Step 1: Make the custard base

In a small saucepan, whisk together sugar and cornstarch. Gradually stir in the coconut milk. Bring to a boil over medium heat; boil and stir for two minutes.

Step 2: Add vanilla and chill the custards

Remove from the heat and stir in the vanilla bean paste. Pour into eight 5- or 6-ounce shallow broiler-safe ramekins. Refrigerate until cold.

Step 3: Caramelize the sugar

Place ramekins on a baking sheet and let them stand at room temperature for 15 minutes. Preheat the broiler. Sprinkle each custard evenly with 1 to 2 teaspoons of brown sugar. Broil 8 inches from the heat until the sugar caramelizes, three to four minutes. If using a creme brulee torch, sprinkle the tops with the remaining brown sugar. Heat the sugar with the torch until it caramelizes. Serve immediately.

Vegan Creme Brulee Variations

• Add a citrus note: Whisk in 1 tablespoon of fresh lime or orange zest with the vanilla for a bright, aromatic finish that cuts through the richness.
• Spike it: Stir in 1 tablespoon of rum, bourbon or Kahlua with the vanilla for a boozy version.
• Layer in spice: Add 1/2 teaspoon of ground cardamom, cinnamon or ground ginger to the sugar-cornstarch mixture for a warmly spiced custard.
• Start with a fruity base: Spoon a small amount of mango puree or passion fruit curd into the bottom of each ramekin, then pour in the custard.

How to Store Vegan Creme Brulee

Store any leftover creme brulee in the refrigerator, covered tightly with storage wrap or an airtight lid. For the best results, wait to caramelize the sugar topping until just before serving, since the bruleed crust will soften and lose its signature crunch once refrigerated.

How long does vegan creme brulee last?

Vegan creme brulee will last in the refrigerator for three to four days. Just be sure it’s covered tightly and that you’re holding off on the sugar topping until you’re ready to serve.

Vegan Creme Brulee Tips

What can you serve with vegan creme brulee?

Vegan creme brulee is rich and creamy on its own, but a few simple accompaniments can take it over the top. Fresh berries, such as raspberries or strawberries, or sliced mango add brightness and a pop of color that balance the caramelized sweetness. A crisp shortbread cookie or a light lace cookie on the side is a nice touch.

How do you safely use a torch to caramelize sugar on creme brulee?

Using a kitchen torch is straightforward once you get the hang of it. Hold the torch about 2 to 3 inches from the surface of the sugar and use slow, circular motions to heat it evenly. You’re looking for the sugar to melt, bubble and turn a deep amber color without burning. Keep the flame moving at all times to avoid scorching any one spot, and let the caramelized crust cool for about a minute before serving so it hardens into that satisfying crackly layer.

A few safety basics: Always use the torch in a well-ventilated area; keep flammable materials away from your workspace; and make sure the ramekins are on a stable, heat-safe surface, like a baking sheet. When finished, double-check that the torch is fully off before setting it down.