{"id":26221,"date":"2025-02-11T06:00:00","date_gmt":"2025-02-11T11:00:00","guid":{"rendered":"https:\/\/frommybowl.com\/?p=26221"},"modified":"2025-02-12T23:55:41","modified_gmt":"2025-02-13T04:55:41","slug":"vegan-creme-brulee","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/vegan-creme-brulee\/","title":{"rendered":"Vegan Cr\u00e8me Br\u00fbl\u00e9e | Nut-Free"},"content":{"rendered":"\n

This <\/em>Easy Vegan Crème Brulee<\/em><\/strong> is made with a creamy, coconut-free vanilla custard and a caramelized sugar topping. A no-bake, fuss-free dessert that feels so fancy! Vegan and Gluten-Free.<\/em><\/p>\n\n\n\n

This recipe for Vegan Crème Brulee<\/strong> puts an eggless and dairy-free spin on the classic French dessert. It’s rich and creamy with a hint of vanilla and has a hardened sugar topping that is so much fun to crack open. Whether it’s Valentine’s Day, a regular Friday night, or you’re hosting a dinner party, this easy no-bake treat is a must-try!<\/p>\n\n\n

Table of Contents<\/span><\/summary>
All About This Timeless French Dessert<\/a><\/li>
Ingredients for Vegan Crème Brulee<\/a><\/li>
How to Make Vegan Crème Brulee<\/a><\/li>
Serving Suggestions<\/a><\/li>
How to Store Leftover Crème Brulee<\/a><\/li>
Recipe FAQs<\/a><\/li>
Vegan Crème Brulee Recipe<\/a><\/li><\/ol><\/details>\n\n\n
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All About This Timeless French Dessert<\/strong><\/h2>\n\n\n\n
If you’ve ever assumed that crème brulee was too hard to make at home, think again. My Vegan Crème Brulee Recipe<\/strong> is a coconut-, egg-, and dairy-free take on the classic French dessert, and you’ll be shocked at how simple it is to make. Believe it or not, it’s actually easier<\/em> to make than the classic version! <\/p>\n\n\n\n
Crème brûlée literally translates to “burnt cream” in English, which makes sense when you discover that it’s made with a rich vanilla cream (or custard) and a burnt sugar topping. The vegan custard requires less than 20 minutes of hands-on work before it’s left to set in the fridge. But the last part—torching the top layer of sugar—is so much fun and well worth the wait!<\/p>\n\n\n\n
Crack open that layer of caramelized sugar with your spoon and scoop up the indulgent bites to celebrate this elegant no-bake treat.<\/p>\n\n<\/div><\/div>\n\n\n
Ingredients for Vegan Crème Brulee<\/strong><\/h2>\n\n\n\n
A traditional crème brulee is made with egg yolks, sugar, and heavy cream, which is why it’s so rich and indulgent. But in this eggless crème brulee, we’re using a handful of plant-based ingredients to make a vegan vanilla custard that’s just as creamy as the classic. Here are the key items you’ll need:<\/p>\n\n\n\n
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Soy Milk<\/strong>: try not to substitute this for another non-dairy milk. With its high protein content and creamy texture, soy milk yields the thickest and smoothest custard.<\/li>\n\n\n\n
Cornstarch<\/strong>: when heated, cornstarch thickens the custard to help it form a sturdy yet silky smooth consistency. <\/li>\n\n\n\n
Vegan Heavy Whipping Cream<\/strong>: a 1:1 mix of soy milk and dairy-free heavy whipping cream gives you a very rich and creamy vegan custard you’ll think was made with dairy and eggs.<\/li>\n\n\n\n
Sugar<\/strong>: granulated white sugar sweetens the custard and is sprinkled on top for the signature caramelized sugar ceiling.<\/li>\n\n\n\n
Vanilla<\/strong>: if you can get your hands on vanilla bean pods, use one here! You can’t beat the delicate vanilla flavor and black specks throughout the custard. Otherwise, vanilla bean paste or vanilla extract will do just fine.<\/li>\n<\/ul>\n\n\n\n
How to Make Vegan Crème Brulee<\/strong><\/h2>\n\n\n\n
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Whisk<\/strong> the soy milk and cornstarch together in a small bowl.<\/li>\n\n\n\n
Pour<\/strong> the soy milk mixture, whipping cream, and sugar into a pot. Heat<\/strong> over medium heat and whisk<\/strong> to remove any clumps.<\/li>\n\n\n\n
Once the custard begins to steam<\/strong>, whisk<\/strong> it constantly until it thickens. <\/li>\n\n\n\n
Divide<\/strong> the custard between the 4 ramekins. Smooth<\/strong> the tops with a spatula, then cover<\/strong> each one with a sheet of plastic wrap. Chill<\/strong> the custard in the fridge until they’re set.<\/li>\n\n\n\n
Sprinkle<\/strong> sugar over the top of each crème brûlée. Torch<\/strong> the tops with a culinary torch until the sugar is bubbling and golden brown. Set<\/strong> them aside to let the sugar ceiling cool and harden. <\/li>\n\n\n\n
Serve<\/strong> immediately after and enjoy.<\/li>\n<\/ol>\n\n<\/div><\/div>\n\n
Caitlin’s Cooking Tips<\/p>\n\n\n\n
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Your custard should coat the back of a spoon when it’s ready.<\/strong> If it’s too thin or drippy, keep cooking and whisking it until it thickens.<\/li>\n\n\n\n
We can’t have crème brulee without the burnt sugar topping!<\/strong> For this, you need a culinary torch. It’s a fun and surprisingly affordable kitchen tool you can pick up at any kitchen supply store. <\/li>\n\n\n\n
For a perfectly torched sugar topping<\/strong>: I like to rotate each ramekin as I’m sprinkling the sugar over the custard to evenly cover the top. When it comes to torching, continuously move the flame in small circles, browning small sections of sugar at a time before moving to the next area.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
Serving Suggestions<\/strong><\/h2>\n\n\n\n
This recipe makes 4 dairy-free crème brulees, which means everyone gets their own for dessert. Or, if you’d rather, save one or two for yourself—I won’t judge!<\/p>\n\n\n\n
With its elegant vanilla flavors, vegan crème brulee is a wonderful dessert all on its own or with a few sophisticated toppings. Think fresh raspberries, blackberries, mint leaves, or a vanilla pod (for presentation only). <\/p>\n\n\n\n
If you’re looking for more date-worthy vegan desserts, you’ll also love this Vegan Chocolate Pie<\/a>, this Vegan Instant Pot Cheesecake<\/a>, these Vegan Berry Tarts<\/a>, and this Vegan Strawberry Upside Down Cake<\/a>!<\/p>\n\n\n\n
How to Store Leftover Crème Brulee<\/strong><\/h2>\n\n\n\n
The vegan custard can be made and divided between the ramekins up to 2 days ahead of serving. Cover each custard-filled ramekin with plastic as normal and chill them in the fridge until you’re ready to serve with the burnt sugar topping.<\/p>\n\n\n\n
The leftover crème brulee can be stored in the fridge for 1 or 2 days as well. The caramelized sugar will soften over time but your dessert will still be tasty.<\/p>\n\n\n\n
Freezing is not recommended.<\/p>\n\n\n
Substitutions and Variations<\/p>\n\n\n\n
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Soy Milk Substitute<\/strong>: Soy milk is the best milk for non-dairy crème brulee but if you can’t use it, go with a full-fat, creamy oat milk instead. Stay away from store-bought almond or cashew milk, though, as they are both too thin.<\/li>\n\n\n\n
Cornstarch Substitute<\/strong>: This recipe works with 1\/4 cup + 2 tablespoons of arrowroot powder instead. It does not thicken the cream as well as the cornstarch, which is why you need to use a little more. <\/li>\n\n\n\n
Heavy Whipping Cream<\/strong>: Use an additional 1 cup of soy milk instead and stir 2 tablespoons of unsalted dairy-free butter into the cream during step 3 to add some richness.<\/li>\n\n\n\n
Flavor Options<\/strong>: You can customize the flavor of the vegan custard by simmering a piece of orange rind, lemon rind, or 2 bags of chamomile, Earl Grey, or chai tea in the cream on the stove. Remove and discard the rind\/tea bags when the custard is ready.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
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Recipe FAQs<\/h2>\n\n\n\n
What does crème brulee taste like?<\/strong><\/strong>
Vegan crème brulee is silky smooth, sweet, a little tangy, and has just the right amount of vanilla. The burnt sugar topping adds extra sweetness and some texture, too.<\/p> <\/div>
What can I use instead of ramekins for crème brulee?<\/strong><\/strong>
Use 4 heat-safe bowls or cups instead. You can also pour the custard into one large ramekin or a regular round pie dish if you’re serving a crowd.<\/p> <\/div>
Do I really have to use a culinary torch to brûlée the sugar?<\/strong><\/strong>
Yes. I tried brûléeing the ramekins under the broiler in the oven, but this heated the crème brûlée custard up too much and it becames soupy.<\/p> <\/div> <\/div>\n\n<\/div><\/div>\n\n\n
Enjoy! If you make this recipe and decide to share it on<\/em> Facebook<\/em><\/a> or<\/em> Instagram<\/em><\/a>, don’t forget to tag me<\/em> @FromMyBowl<\/em><\/a> + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊<\/em><\/p>\n\n\n\n
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Vegan Crème Brulee<\/h2>\n\t\t