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 delicious dessert is creamy, crunchy flambéed and also turns out great without a blowtorch!
raspberries, red currants, pomegranate seeds, desiccated coconut and mint
*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!
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!