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Vegan Vanilla Bean Crème Brûlée

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  • Serves 4
  • Cooks in 60 mins (10m prep + 50m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

vegan crème brûlée french

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 325°F.
  2. 2.In a medium saucepan, heat the coconut milk over medium heat until it comes to a simmer.
  3. 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. 4.Add the vanilla seeds and the empty pod to the coconut milk and stir to combine.
  5. 5.In a separate bowl, whisk together the sugar, cornstarch, and salt.
  6. 6.Slowly pour the sugar mixture into the coconut milk, whisking constantly to prevent lumps.
  7. 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. 8.Remove the vanilla pod from the mixture and pour it into four ramekins.
  9. 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. 10.Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
  11. 11.Remove the ramekins from the water bath and let them cool to room temperature.
  12. 12.Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or until completely chilled.
  13. 13.When ready to serve, sprinkle a thin layer of sugar over the top of each custard.
  14. 14.Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.
  15. 15.Serve immediately.

lightbulb_outline Tips

  • chevron_rightBe sure to use full-fat coconut milk for the best texture and flavor.
  • chevron_rightIf you don't have a kitchen torch, you can also caramelize the sugar under the broiler.
  • chevron_rightFor a fun twist, try adding a pinch of cinnamon or cardamom to the custard mixture.