Vegan Creme Brulee

This Vegan Creme Brulee uses full-fat coconut milk and maple syrup to create a rich, creamy dairy-free custard with a perfect crackling caramelized sugar top. Paleo-friendly and easier to make than the traditional version.

Course Dessert

Cuisine French, Vegan

Keyword agar powder, creme brulee, dessert, vegan creme brulee

Prep Time 10

Cook Time 15

Total Time 25

Servings to 6 creme brulees

Author Rachel Conners

Equipment

Kitchen Torch

Ingredients

2 cans (15 oz) full-fat coconut milk
¼ cup tapioca starch you can also use arrowroot powder or cornstarch
¼ cup 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

Instructions

Set out four to six ramekins (depending on size) on a small baking sheet.
Combine all of the ingredients in a blender, except for the sugar used to caramelize the top, and blend until smooth.
2 cans (15 oz) full-fat coconut milk, ¼ cup tapioca starch, ¼ cup pure maple syrup, ¾ teaspoon agar powder, ¼ teaspoon sea salt, ¼ teaspoon vanilla bean powder
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 kitchen 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.
4 to 6 teaspoons cane sugar or coconut sugar
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.