This No-Bake Vegan Creme Brulee is a decadent dessert made with just 8 simple ingredients! Easy vegan vanilla custard topped with caramelized sugar and served in individual ramekins or on a large platter.
This vegan crème brûlée recipe is all about decadence. Featuring an egg and dairy-free vanilla custard and a caramelized sugar crust, this is a vegan dessert that you and your guests will delight in.
You’ll be surprised how easy it is to make. No baking required and you only need 8 ingredients! Just make the custard in the oven, leave to set in the fridge, then torch the sugar on top to create a crackly crust. Open it with a spoon and enjoy!
What is creme brulee?
Crème brûlée is a light, pudding-like dessert made with two layers: (1) a vanilla custard base and (2) a caramelized sugar crust on top.
Custard, traditionally made with eggs, cream, sugar and vanilla, is heated in the oven, poured into individual ramekins and baked in the oven. To finish, granulated sugar is sprinkled on top and caramelized with a kitchen torch to create a hard crust. Crack into the crust with a spoon, then scoop and enjoy.
Vegan crème brûlée has the same basic qualities and flavors as the classic. However, it is easier to make because the custard is left to set in the fridge and does not need to be baked. The dairy and egg-free ingredients aren’t as heavy as real cream and eggs, but the results are just as light and creamy as the original.
Required components (including substitutions)
- i am milk – Make sure it is unsweetened so the dessert doesn’t become overly sweet. If you don’t want to use soy milk, you can use almond, cashew or oat milk.
- Coconut milk – Use a can of full fat coconut milk, not coconut milk from a carton. If you have an aversion to coconut products, you can use vegan cream instead. Plant cream of country crock works, as does cashew cream. You can just use more soy milk but the custard won’t be as rich and creamy.
- Cornstarch – Help thicken the custard. You may be able to use arrowroot starch as a substitute, but I haven’t tested it.
- zinc sugar – You need granulated sugar to sweeten the custard and create a caramelized sugar crust on top. According to Bon Appetit, the best type of sugar for crème brûlée toppings is granulated sugar. This is because the little grains melt easily and turn golden, which tells you that the crust is almost fully caramelized. If you use coconut sugar or demerara sugar, you may not get the same visual cue.
- yellow – The egg yolk in a traditional crème brûlée gives it a subtle yellow hue. A pinch of turmeric will imitate the same color without affecting the taste. You don’t have to use it if you don’t want to.
- salt
- Vanilla extract – Or you can boil a scraped vanilla bean and seeds with custard for a stronger vanilla flavor.
How to Make Vegan Creme Brulee
Find the full recipe with measurements on the recipe card below.
You will need 4 to 6 small ramekins to make individual servings of crème brûlée. For a more casual, scoop-it-yourself presentation, make it in a large baking dish, such as a pie plate or casserole dish.
To start, whisk together the milk, cornstarch, sugar and turmeric in a saucepan on the stove. Heat over medium-high heat and stir constantly until it thickens.
As soon as it thickens, remove from the heat, then stir in the vanilla.
Immediately pour equal amounts of custard into ramekins or baking dishes. Place a layer of plastic on top, pressing it lightly over the custard so that a skin does not form.
Transfer to refrigerator to set.
Once the custard has set, sprinkle an even layer of granulated sugar over each serving. Use a kitchen torch to caramelize the sugar until golden.
Serve it right away, either as is or with berries on top, and enjoy!
Helpful Tips
- This recipe goes fast! Have all your ingredients, food, and equipment ready before you begin.
- Stirring the vanilla extract into the custard once the heat is off will help you avoid cooking the decadent vanilla flavor.
- The custard needs to set in the fridge for a minimum of 4 hours. For best results, leave it overnight.
- Try to distribute the granulated sugar in an even layer that completely covers the custard cream and reaches the edges. This way, the sugar will turn golden easily instead of melting or burning the custard.
- Constantly move the torch in a circular motion as you caramelize the sugar or you may burn the sugar.
- Torch the sugar before serving – not before! If you leave it out too long or refrigerate the crème brûlée, the caramelized sugar will melt into the custard and you’ll miss that beautiful crackly top.
Frequently Asked Questions
I haven’t tried making crème brûlée without a kitchen torch, but you could try placing it under the broiler on the stove for a few minutes to help caramelize the sugar. Make sure you use heat-proof ramekins or dishes and watch them very carefully.
Yes, this vegan crème brûlée recipe is naturally gluten free.
You can place some fresh berries in the bottom of your ramekin before pouring in the custard. Or, to make vegan chocolate custard, whisk ¼ cup cocoa powder in saucepan with remaining custard ingredients.
Custard in ramekins or baking dishes can be refrigerated, covered, for about 3 or 4 days. Just add the sugar coating to the top right before serving.
Want more decadent vegetarian desserts?
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Roll out 4-6 small ramekins. You can also make it in a large dish, such as a pie dish or small casserole dish. Set aside so you’re ready to go.
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In a medium saucepan, add soy milk, coconut milk, cornstarch, sugar, and turmeric. Rub very well until all the lumps are gone.
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Turn the heat to medium-high heat and stir constantly as it heats. The watery mixture should be thick. This can take anywhere from 2-8 minutes. When it thickens, remove from heat. Stir in the vanilla extract.
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Immediately pour the mixture into the ramekins and cover with plastic wrap, touching the custard so that a skin does not form. Refrigerate ramekins to chill for 4 hours or overnight.
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Once cooled and set, sprinkle each ramekin with a little sugar and use a kitchen torch to caramelize the sugar. For best results, completely cover the top of the custard with sugar for even caramelization.
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Serve immediately and enjoy!
- You can use almond, cashew or oat milk instead of soy if needed. You can use sweetener, but it may be too sweet.
- Make without coconut: You can substitute a vegan cream for the coconut if you like. Plant cream of country crock works, or cashew cream. You can just use more soy milk but it won’t be as rich and creamy.
- Tapioca starch or arrowroot may work in place of cornstarch, but I haven’t tried it. I’m not sure the texture will be the same.
- Yellow is optional and just for color, otherwise it will be pretty white.
- If you don’t have a kitchen blow torch, use the broiler in your oven to caramelize the top. It won’t work well as a blow torch, but it will work if needed.
Worship: 16 servings | Calories: 234kcal | Sugars: 26g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fats: 1g | Monounsaturated fats: 1g | Sodium: 73mg | Potassium: 190mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg