La Crème Brûlée Sans La Dairy Pour Le Vegan
Crème brûlée is the ultimate fancy dessert — silky custard with a crackling caramelized sugar top. The dairy version relies on heavy cream and egg yolks. The vegan version uses coconut milk and cornstarch and honestly tastes just as good.
Ingredients:
2 cans full-fat coconut milk
3 tbsp cornstarch
4 tbsp sugar plus extra for the brûlée top
1 tsp vanilla extract
Pinch of salt
Instructions:
Whisk coconut milk, cornstarch, sugar, vanilla and salt together in a saucepan
Heat over medium, stirring constantly until mixture thickens — about 8-10 minutes
Pour into ramekins
Refrigerate at least 4 hours or overnight until set
When ready to serve, sprinkle a thin even layer of sugar on top
Use a kitchen torch to caramelize the sugar until golden and crackly
Let sit 1 minute before serving
The coconut milk gives a natural richness that rivals heavy cream. The cornstarch sets it firmly enough to hold shape but still silky. The brûlée top is identical to the original.
Hungry for more plant-based inspiration? Head back to Vegan Good Eats for more creative vegan recipes straight from the kitchen.
Ingredients:
2 cans full-fat coconut milk
3 tbsp cornstarch
4 tbsp sugar plus extra for the brûlée top
1 tsp vanilla extract
Pinch of salt
Instructions:
Whisk coconut milk, cornstarch, sugar, vanilla and salt together in a saucepan
Heat over medium, stirring constantly until mixture thickens — about 8-10 minutes
Pour into ramekins
Refrigerate at least 4 hours or overnight until set
When ready to serve, sprinkle a thin even layer of sugar on top
Use a kitchen torch to caramelize the sugar until golden and crackly
Let sit 1 minute before serving
The coconut milk gives a natural richness that rivals heavy cream. The cornstarch sets it firmly enough to hold shape but still silky. The brûlée top is identical to the original.
Hungry for more plant-based inspiration? Head back to Vegan Good Eats for more creative vegan recipes straight from the kitchen.