Vegan crème brûlée
User Reviews
5
Vegan crème brûlée
Description
The Vegan crème brûlée replaces traditional dairy with full-fat coconut milk, enriched by saffron strands for a delicate aroma and gentle flavor. Maple syrup adds sweetness balanced by vanilla and a pinch of salt. The custard mixture is thickened using a slurry of arrowroot and agar agar powder, which helps create a smooth, firm texture when cooled. Once cooked and thickened, the custard is poured into ramekins and refrigerated for at least two hours to set.
Before serving, sugar is sprinkled over the chilled custard and evenly spread by tilting the ramekin. A butane torch is then used to caramelize the sugar, forming a crisp, slightly browned surface that contrasts with the creamy base underneath. Moving the torch flame continuously prevents burning and ensures even caramelization.
An optional tip for those using coconut sugar instead of regular cane sugar involves moistening the custard surface slightly to help coconut sugar crystals melt more evenly. This custard offers a plant-based take on the classic dessert while maintaining its characteristic creamy texture and torched caramel top.
Ingredients
- 13.5 oz coconut milk full fat
- 4 trands saffron
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup water
- 1 Tablespoon arrowroot or cornstarch
- ½ teaspoon agar agar powder
- sugar extra, for torching
Instructions
- In a saucepan over a high flame, heat the coconut milk, saffron, maple syrup, vanilla and salt until it comes to a boil. Reduce the flame to medium and stir the contents of the pot with a whisk. In a separate bowl, combine the water, arrowroot (or cornstarch) and agar agar powder to make a thin slurry. Using a rubber spatula, scrape the contents of the bowl into the cooking coconut milk, and continue to cook, whisking regularly for about two more minutes or until thickened and bubbling. Evenly divide the custard into the four ramekins. And chill for 2 hours or more before serving.
- Working one at a time, use 3-4 teaspoons of sugar to top a custard. You can tilt the custard around in your hand and shake it a little to evenly coat the entire surface with a thin layer of sugar crystals.
- Torch the crystals using a butane torch. Keep the flame of the torch moving around the surface of the custard so that the sugar melts and browns evenly instead of burning in spots.
- Sugar and torch each remaining custard one at a time and serve immediately.
Notes
- For coconut sugar brûlée topping, moisten the custard surface with a few drops of water before sprinkling to help the sugar dissolve and caramelize evenly.
- Chill the custard at least 2 hours for proper firmness before torching the sugar topping.
- Keep the torch flame moving steadily across the sugar to avoid burning spots.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 20g | 31% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 163mg | 7% |
| Potassium | 290mg | 6% |
| Fiber | 0.1g | 0% |
| Sugar | 16g | 32% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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