Vegan Crème Brulee
This smooth and velvety Vegan Crème Brulee is so simple, quick and easy to make, you'll be surprised you didn't make it before! Gluten-free, no refined sugar and a perfectly crisp burnt sugar top.
Servings: 4 people
- 4 tbsp maple syrup
- 500 ml plant milk
- 3 tbsp cornstarch
- 1 tbsp vanilla extract
- 4 tsp brown sugar
Make a paste with the cornstarch and a little milk in a saucepan.
Add in the remaining milk, vanilla extract and sugar and place on a medium heat.
Cook for 5-10 minutes until thick and creamy and mixture coats back of the wooden spoon.
Pour into ramekins and chill in the fridge for at least 1 hour.
Remove from fridge and add 1 tsp brown sugar to the surface of each, spreading gently with the back of the spoon to coat the surface.
Carefully, using a blow torch, heat the sugar, moving the torch around in small circular motions, so that it becomes a golden liquid. It will solidify within seconds once the heat source is removed. Please see notes for burning sugar without a blowtorch.
- Soya milk can be replaced with any other plant milk. If you prefer an extra thick and creamy texture, you can use full-fat coconut milk in the custard recipe, but use 1 less tablespoon of cornstarch
- Sugar can be used instead of maple syrup
- For mixing up the flavours a little, replace the vanilla extract with almond extract, or add a little cocoa powder and some orange or mint extract to go down the chocolate path
- The burnt sugar topping can be omitted and this dessert can be enjoyed as a crème caramel or panacotta style pudding – still absolutely delicious
Calories: 158kcal | Carbohydrates: 28g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 66mg | Potassium: 232mg | Fiber: 1g | Sugar: 19g | Vitamin A: 491IU | Vitamin C: 9mg | Calcium: 201mg | Iron: 1mg