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–+ servings
Vegan Crème Brûlée recipe

Vegan Crème Brûlée

A rich, creamy vegan crème brûlée that's completely egg-free and dairy-free, set with agar-agar instead of baking. After a few hours in the fridge and a torched caramel top, it looks and tastes just like the classic.
Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 3 hours
Total Time 3 hours 20 minutes
Choose Serving Size 2

Ingredients 

For the cream:

  • 1 cup full-fat coconut milk
  • 1 Tbsp coconut sugar
  • ½ tsp Madagascar vanilla extract
  • ½ Tbsp agar agar flakes
  • 1 tsp caramel extract
  • ¼ tsp turmeric

For the topping:

  • 1 Tbsp coconut sugar for topping
  • 1 Tbsp coconut blossom syrup for topping
  • 1 Tbsp pecans chopped

Instructions

  • Add all the cream ingredients to a medium saucepan over medium heat.
  • Bring to a simmer, stirring continuously.
  • Remove the saucepan from the heat before it comes to a boil.
  • Make sure all the ingredients are creamy and fully incorporated.
  • Let the cream cool for about 2 minutes, continuing to stir.
  • Pour the crème brûlée into 2 silicone molds and let them set in the fridge for about 3 hours or overnight.
  • Turn out each crème brûlée onto a serving plate. Top with coconut blossom syrup, a thin layer of coconut sugar, and the chopped pecans, then caramelize the sugar with a kitchen blowtorch. Enjoy!

Notes

For the crispiest crust, sprinkle a thin, even layer of coconut sugar over each custard and caramelize it with a kitchen blowtorch right before serving. Keep the set custards covered in the fridge for up to 3 days, and add the caramelized topping only just before serving so it stays crackly.