Vegan Creme Brûlée
Some of my all-time favorite foods have copious amounts of egg in them, such as quiche, creme brûlée, and flan. Since developing an allergy to eggs, I have turned to recipes that use various types of egg replacements, and often these recipes are total kitchen fails and end up tasting NOTHING like the original.
Lucky for you all, I have weathered the storm and tried several different types of creme brûlée recipes to get inspiration for my own that came out just right. This dessert falls in the frugal category as well, because the ingredients are cheaper than using heavy cream and eggs, like you would for the traditional version.
You do not need to be a chef extraordinaire to whip up this impressive treat and it would be perfect for upcoming Valentine’s Day, especially if you and your love were avoiding dairy or are vegans. Keep in mind, that using a blowtorch to brown the sugar on top doesn’t have to be as intimidating as it sounds, and you can avoid it altogether if you use your broiler to do the work. **IF you decide to use your broiler, I recommend letting the creme brûlée set for at least four hours in the refrigerator so it will hold up against the heat of an oven, otherwise, it could get too runny.
You could easily make these a day or two ahead of time and keep in the refrigerator. If you will be making them ahead of time, just remember to leave the sugar off the top and don’t torch until you’re ready to serve. Besides, it’s much more impressive if you can brown the top of your brûlées in front of your beloved. They will think you went to chef school, instead of using my easy-breezy, vegan creme brûlée recipe. I hope you and yours enjoy this as much as we did. Peace, love and aloha!
Vegan Creme Brulee
A delicious, dairy-free, vegan creme brulee recipe, perfect for any special occasion.
- 2 cans full fat coconut milk
- 1/4 cup granulated sugar + extra for topping (apprx. 6-8 tbs.)
- 2 teaspoons real vanilla extract
- 1 teaspoon turmeric powder
- 1/2 teaspoon Himilayan black salt (kala namak)
- 4 tablespoons cornstacrh
- 6 tablespoons water
- In a medium saucepan, mix coconut milk, 1/4 cup sugar, turmeric, and black salt together over medium-high heat, bringing to a gentle rolling boil. Once it begins to boil, turn down heat to medium-low and simmer for 5-6 minutes.
- Seperately, in a small bowl, mix cornstarch and water together until dissolved.
- Whisk cornstarch mixture thoroughly into coconut milk and bring back to a gentle boil for 1-2 minutes, or until it begins to slightly thicken. Remove from heat. Add the vanilla extract and whisk until blended.
- Fill six rammekins evenly with hot coconut milk mixture and let cool down for 20-30 minutes before refrigerating. Refrigerate brulees for a minimum of 2-4 hours.
- When ready to eat, remove brulees from refrigerator and bring them to room temperature. (**If you don’t do this step, you might break your chilled rammekins when you apply high heat.)
- Sprinkle each rammekin with a tablespoon of sugar and apply heat to melt sugar, with either a blowtorch, or under the broiler, until brown.