Learn how to make the perfect vegan crème brûlée using just a few simple plant-based ingredients without eggs, dairy milk and heavy cream – This easy-to-make dessert recipe is creamy, delicious, crunchy flambéed and also turns out great without a blowtorch!
What could be better and easier than a delicious, 7-ingredient, no-bake dessert ready to be chilled in just 5 minutes? This vegan take on the rich and decadent crème brûlée is made with very little effort but tastes just like the original, even though it’s egg-free, dairy-free, and refined sugar-free!
The Best Homemade Vegan Crème Brûlée
Crème Brûlée, meaning “burnt cream” in English, is a classic French dessert traditionally made with egg yolks, heavy cream and sugar. There is also Crema catalana, which uses milk instead of cream, or Brönnti Creme, which includes both milk and cream. In any case, what makes all variations special is the crunchy caramel crust on top of the cream, which is created by caramelizing sugar. And because this dessert is so popular with many people, this recipe will show you how to make the classic crème brûlée easily vegan!
This vegan crème brûlée is a creamy vanilla-flavored pudding made with plant and coconut milk instead of heavy cream and/or dairy milk, and thickened with agar and cornstarch instead of egg yolks for a custard-like consistency. And of course, this dessert isn’t complete without the crunchy, caramelized sugar on top! I also used a variety of fresh toppings like raspberries, red currants, pomegranate seeds, shredded coconut, and mint for garnish to make the dessert even more beautiful and festive!
So if you are looking for an impressive holiday dessert to serve for your family and friends but want something easy and fuss-free, then this recipe will definitely win you over!
Ingredients for the Vanilla pudding
- Coconut milk: use full-fat for best results. It will make the crème super thick and creamy!
- Plant milk: you can use any unsweetened dairy-free milk you have, like soy, cashew or almond milk.
- Agar Powder and Cornstarch: will help thicken the crème. You can also use vanilla pudding powder or tapioca starch as alternatives to cornstarch.
- Raw Cane sugar: adds sweetness to the crème mixture and is a good alternative to refined sugar. You can use other types of sugar or sweeteners too.
- Vanilla extract: gives the cream a delicate flavor and beautiful aroma.
- Turmeric: add this optionally to give the crème a pleasing golden color.
How to make Vegan Crème Brûlée
As always, I recommend checking out this step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Cook the vanilla pudding
Start by whisking together plant milk and agar until the powder is completely dissolved. Combine coconut milk, cornstarch, raw cane sugar, vanilla and turmeric in a saucepan. Stir in the agar mixture, then bring to a boil, stirring constantly, for 1-2 minutes until the mixture thickens nicely. Pour the crème into 3 molds and chill for 1-2 hours.
Step 2: Flambe and garnish
Once the pudding is completely set, remove from the refrigerator and sprinkle about 1-2 teaspoons of sugar on top of each pudding. Caramelize the sugar with a blowtorch to create a crisp surface.
Garnish the crème brûlée with raspberries, red currants, pomegranate seeds, desiccated coconut and mint as desired and serve immediately or store in the refrigerator until ready to eat. Enjoy!
Tips when Making Vegan Crème Brûlée
- First dissolve the agar powder completely in cold plant milk and then stir it into the remaining ingredients. After that, turn on the stove and keep stirring to avoid lumps and to get a silky smooth cream crème.
- Remove the pudding from heat once it has thickened but is still pourable. Remember that it will set further in the fridge.
- If you don’t have a blowtorch, you can sprinkle the cooled pudding with sugar and then put it in the preheated oven at 392 °F (200 °C) broiler setting for a few minutes until the sugar is caramelized. In this is the case, make sure to use ramekins or oven-safe dishes such as small casserole dishes or ramekins.
- For a chocolate version of this dessert, you can add 1 tablespoon cocoa powder and 2-3 tablespoons more plant or coconut milk and omit the turmeric.
Storing Notes
You can store leftover crème brûlée covered in the refrigerator for 1 week. If you prepare the dessert in advance, store the crème in the refrigerator and caramelize the sugar just before serving. When freshly flambéed, the sugar layer is still crackly, warm and delicious!
This easy Vegan Crème Brûlée is:
- Eggless
- Dairy-free
- Quick to prepare
- Easier to make than the classic
- Wonderfully creamy
- Perfectly flambéed
- With a crispy surface
- Requires no baking
- Incredibly delicious!
- Perfect for any special occasion or as a simple dessert for any other day!
More vegan dessert recipes to try
- Chocolate Mousse
- Tiramisu
- Mango Mousse
- Caramel Cheesecake Mousse
- Raspberry Cheesecakes
- Apricot Cakes
- Granola Tarts
- Granola Cups
- Danish Pastry
- Apple Crumble
- Mini Apple Pies
- Panna Cotta Tart
- Blackberry Mousse Tart
If you try this easy vegan crème brûlée recipe, feel free to leave me a comment and a star rating! And if you share a photo of your delicious dessert on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Have fun trying! 🙂
Vegan Crème Brûlée
Author:Ingredients
Vanilla pudding
- 1 cup (240 ml) coconut milk
- ¼ cup (60 ml) unsweetened plant milk e.g. soy or almond milk
- 1 tbsp cornstarch or vanilla pudding powder
- 1 tbsp raw cane sugar or other sugar
- 1 tsp pure vanilla extract
- ¼ tsp turmeric optional for color
- ½ tsp agar powder 100% pure powder
Topping
- 1 tbsp raw cane sugar or other sugar
For garnish (optional)
- raspberries, red currants, pomegranate seeds, desiccated coconut and mint
Instructions
*Note: Check out the recipe video + step-by-step pictures above!
- In a small cup, whisk together plant milk and agar until the powder is completely dissolved.
- In a saucepan, combine coconut milk, cornstarch, raw cane sugar, vanilla and turmeric. Then stir in the agar mixture and bring to a boil, stirring constantly, for 1-2 minutes until the mixture thickens nicely.
- Then pour into 3 small 4-inch (10 cm) quiche pans and let cool in the refrigerator for 1-2 hours.
- Once the pudding is completely set, remove from the refrigerator and sprinkle about 1-2 teaspoons of sugar on top of each pudding. Caramelize the sugar with a blowtorch to create a crisp surface.
- Garnish the crème brûlée with raspberries, red currants, pomegranate seeds, desiccated coconut and mint as desired and serve immediately!
Notes
- If you don't have a blowtorch, you can sprinkle the cooled pudding with sugar and then put it in the preheated oven at 392 °F (200 °C) broiler setting for a few minutes until the sugar is caramelized. In this is the case, make sure to use oven-safe dishes.
- Storing notes and more information on the recipe are mentioned in the blog post above!
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Looks amazing! Just one question regarding the coconut milk. I’m assuming you use full fat coconut milk, but when I buy it in a can, it’s always separated – coconut ‘cream’ on the top and coconut water on the bottom. Do we just use the creamy part to make this recipe or do you want us to mix the two parts together and then measure out one cup? Sorry, I’m new at the vegan baking world! Can’t wait to try this!
Hi Susanne,
yes, I use full-fat coconut milk. You have to shake the can before opening it so both parts (cream and water) melt together.
Greetings,
Bianca