
Vegan Vanilla Bean Crème Brûlée
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- Serves 4
- Cooks in 60 mins (10m prep + 50m cook)
- Difficulty: medium
- Tastes:
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Estimated nutrition per serving
vegan crème brûlée french
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 325°F.
- 2.In a medium saucepan, heat the coconut milk over medium heat until it comes to a simmer.
- 3.While the coconut milk is heating, split the vanilla bean in half lengthwise and scrape out the seeds with the back of a knife.
- 4.Add the vanilla seeds and the empty pod to the coconut milk and stir to combine.
- 5.In a separate bowl, whisk together the sugar, cornstarch, and salt.
- 6.Slowly pour the sugar mixture into the coconut milk, whisking constantly to prevent lumps.
- 7.Continue to cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
- 8.Remove the vanilla pod from the mixture and pour it into four ramekins.
- 9.Place the ramekins in a baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins.
- 10.Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- 11.Remove the ramekins from the water bath and let them cool to room temperature.
- 12.Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or until completely chilled.
- 13.When ready to serve, sprinkle a thin layer of sugar over the top of each custard.
- 14.Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.
- 15.Serve immediately.
lightbulb_outline Tips
- Be sure to use full-fat coconut milk for the best texture and flavor.
- If you don't have a kitchen torch, you can also caramelize the sugar under the broiler.
- For a fun twist, try adding a pinch of cinnamon or cardamom to the custard mixture.