This rich and creamy Crème Brûlée is so easy to make! You only need 15 minutes to prep, and no oven or baking required. So, next time you get cravings for a custardy indulgent dessert, give this eggless and dairy-free vegan Crème Brûlée a try.
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Ingredients for vegan Crème Brûlée
Here are the ingredients you’ll need:
(see Ingredient Notes below for recommendations/substitutions)
- full-fat coconut milk
- almond milk
- tapioca starch
- cane sugar
- agar agar powder
- vanilla extract
- nutritional yeast
- turmeric
- salt
A detailed recipe with measurements is in the recipe card below.
Ingredient Notes
almond milk – other types of plant-based milk, like oat or soy milk, will also work
tapioca starch – can be subbed with cornstarch or potato starch.
agar agar powder – is used to thicken the custard. It’s vegan “gelatin,” and is usually sold at Asian Supermarkets, natural food stores, or online.
For those in Japan, agar powder 粉寒天 is available at most supermarkets in the baking aisle, or online.
How to make vegan Crème Brûlée
A detailed recipe is in the recipe card at the bottom of this post, but here’s a quick overview of the process.
1. In a saucepan, whisk together all of the ingredients. Heat pan on low heat, and continue whisking until the mixture thickens.
2. Pour the mixture into ramekins, and chill in the fridge for 2 hours, or overnight.
3. When ready to serve, sprinkle a thin layer of granulated sugar evenly on top. Use a blowtorch to caramelize the sugar until browned. Serve immediately, and ENJOY!
Recipe also available on Reels
Looking for other vegan desserts?
Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️
Vegan Crème Brûlée
Ingredients
- 200 ml full-fat coconut milk
- 230 ml almond milk can be subbed with oat or soy milk
- 2 TBSP tapioca starch can be subbed with cornstarch
- 1/4 cup cane sugar any type of granulated sugar will work
- 1/2 tsp agar agar powder
- 1 tsp vanilla extract
- 1 tsp nutritional yeast
- a pinch of turmeric
- a pinch of salt
- granulated sugar topping, for caramelizing
Instructions
- In a saucepan, whisk together all of the ingredients. Heat pan on low heat, and continue whisking until the mixture thickens, about 5 minutes.
- Pour the mixture into ramekins, and chill in the fridge for 2 hours, or overnight.
- When ready to serve, sprinkle a thin layer of granulated sugar evenly on top. Use a blowtorch to caramelize the sugar until browned. Serve immediately as is, or add fruits (blueberries, raspberries, etc.) on top. And ENJOY!
ヴィーガン・クレームブリュレ
簡単ヴィーガンクレームブリュレのレシピ
卵・乳製品不使用 グルテンフリー 簡単ヴィーガンスイーツ
濃厚でクリーミーなカスタードと香ばしく焼いたパリパリのキャラメルが絶妙な食感！
調理時間は１５分、オーブンもいらない超簡単レシピです！是非作ってみてください。
必要な材料
- ココナッツミルク
- アーモンドミルク
- タピオカスターチ
- きび砂糖
- 寒天（粉末）
- バニラエキストラクト
- ニュートリショナルイースト
- ターメリック
- 塩
レシピの詳細は下部のレシピカードをご覧ください。
レシピはリールでも見れます
ヴィーガン・クレームブリュレのレシピ
Ingredients
- ココナッツミルク（缶） 200 ml
- アーモンドミルク 230 ml
- タピオカスターチ 大さじ 2 コーンスターチでもOK
- きび砂糖 1/4 カップ
- 寒天（粉末）小さじ 1/2
- バニラエキストラクト 小さじ 1
- ニュートリショナルイースト 小さじ 1
- ターメリック ひとつまみ
- 塩 ひとつまみ
- トッピングのキャラメル用砂糖 適量
Instructions
- 材料を全て鍋に入れ、よく混ぜ合わせる。弱火にかけて、とろみがつくまで混ぜながら温める。（5〜6分程度）
- (1) を容器に移して、冷蔵庫で2時間ほど冷やす。
- 表面に砂糖を薄く広げ、ガスバーナーで焦げ目をつけて、完成です！
