This Vegan Creme Brulee is a twist on the traditional French dessert that translates to “burnt cream”. By using coconut milk and all-natural sweeteners, we make a paleo and vegan version of this classic dessert.
- 2 cans (15 oz. each) full-fat coconut milk
- ¼ cup (30g) tapioca starch, you can also use arrowroot powder or cornstarch
- ¼ cup (84g) pure maple syrup
- ¾ teaspoon agar powder, this is the one I use, you can usually find it in health food stores
- ¼ teaspoon sea salt
- ¼ teaspoon vanilla bean powder, or 2 teaspoons vanilla extract
- 4 to 6 teaspoons cane sugar or coconut sugar, for the caramelized top
- Set out four to six ramekins (depending on size) on a small baking sheet.
- Combine all of the ingredients in a blender and blend until smooth.
- Pour into a medium-sized saucepan over medium-low heat. Whisking frequently, cook the mixture until it’s thickened, about 10 to 15 minutes. Do NOT let it come to a boil, and turn down the heat if necessary. You’ll know it’s ready when it’s thickened significantly and is a smooth, creamy texture, similar to pudding. You should see the trail of the whisk when you whisk the mixture.
- Divide between your prepared ramekins. Let cool for about an hour at room temperature, and then transfer to the refrigerator to firm up.
- When you’re ready to serve, sprinkle one teaspoon of sugar evenly over each creme brûlée. Use a blow torch to caramelize the top. If you don’t have a blow-torch, you can put the sugar-dusted creme brûlées under the broiler on the top rack of your oven for about 3 to 5 minutes.
- Make sure to only caramelize as many as you’ll be serving immediately, otherwise the sugar will soften in the fridge. The pre-caramelized creme brûlées will keep in the refrigerator for about 5 days.
Keywords: dessert, creme brulee, vegan creme brulee, agar powder