Sarah's Classic French Creme Brûlée Vegan Creme Brulee Recipe
User Reviews
5
Sarah's Classic French Creme Brûlée Vegan Creme Brulee Recipe
Description
Sarah's vegan crème brûlée starts by pureeing soaked cashews with water to a smooth base, which is then combined with a heated mixture of almond milk, sugar, chickpea flour, cornstarch, salt, and scraped vanilla beans. This mixture is cooked until thickened gently, then cooled slightly before blending with the cashew puree again for a velvety texture. The custard is poured into ramekins and chilled thoroughly to set.
The flavor and texture aim to recreate the classic French dessert using plant-based ingredients. Vanilla beans provide aromatic depth, while chickpea flour and cornstarch stabilize and thicken the custard without dairy. The final step involves sprinkling sugar atop chilled custards and caramelizing it to form a brittle, browned crust that contrasts with the smooth, creamy custard underneath.
The dessert is best eaten soon after caramelizing the sugar topping to preserve the crackly texture. Variations include substituting some water with espresso for a coffee note or adding vegan caramel and sea salt for a caramel-flavored version. The recipe yields a chilled custard that holds shape and delivers a familiar crème brûlée experience using vegan ingredients.
Ingredients
- 1 cup cashews soaked 6-8 hours
- 1/2 cup water
- 2 cups almond milk
- 1/2 cup granulated sugar
- 1/4 cup chickpea flour 2 tbsp
- 1 1/2 tbsp cornstarch
- 1/8 tsp salt
- 2 Vanilla Beans split and scraped
- 2-3 tbsp granulated sugar
Instructions
- Drain and rinse cashews and place in a food processor or high-powered blender. Add water and and puree until completely smooth, scraping the sides as needed. Set aside.
- In a medium saucepan stir together almond milk, 1/2 cup of sugar, chickpea flour, cornstarch, salt, and vanilla beans with it's pulp. Heat over medium heat, stirring constantly. Bring to a low boil. At this point the milk mixture will start to become thick. Continue stirring, scraping the sides of the pot, allowing milk to boil for two minutes. This ensures that the cornstarch and chickpea flour are cooked. Remove from heat and let cool for 10 minutes.
- Place four ramekins or custard cups onto a sheet tray over a flat surface.
- Once mixture has cooled slightly, remove vanilla beans and set aside. Add the thick milk mixture to the pureed cashews in the food processor. Blend until completely smooth. Pour evenly into ramekins. Cover with tin foil and refrigerate until chilled all the way through, at least 3 hours. At this point they could also remain in the refrigerator for 3-4 days.
- Now to the fun part!
- Just before serving, add about 1/2 tbsp of sugar on top of each custard. Spread evenly a thin layer on top by rotating the custard dish in a circular motion. Tap off any excess sugar. Using a torch, melt the sugar so that it begins to bubble and turn golden.
Notes
- Consume the crème brûlée within an hour after caramelizing the sugar topping to enjoy the crisp crust.
- Do not refrigerate after torching the topping, as moisture will soften the caramelized sugar.
- For a café au lait version, replace 1/2 cup of water with strong coffee or espresso blended with cashews.
- To make a salted caramel variation, add 1/4 cup vegan caramel sauce and increase salt to 1/4 teaspoon before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 246mg | 10% |
| Potassium | 288mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Calcium | 166mg | 17% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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