A rich vanilla crème custard with a crispy sugary coating… ahhh, yes, the long Crème brûlée cravings have just been reawakened with the healthier oh-so-close-to-the-French version – yet free of eggs, dairy and white sugar. You can have great guilt-free desserts ~ yes you can!
Vegan Crème Brûlée
2 cups coconut milk
2 tbsp arrowroot powder
1 can coconut milk
3 tbsp cashew butter
¼ cup organic raw cane light brown sugar
¼ cup maple syrup
2 tsp vanilla extract
2 tbsp ground chia seeds or agar flakes
Directions: In a small dish whisk the arrowroot powder into the ½ cup of cold milk until well diluted, set aside. In a medium pot, whisk 1 1/2 cup of milk with all the ingredients together until all are well incorporated. (you may blend together with an immersion blender to remove all clumps, or strain through a sieve). Turn on the heat to medium and continue whisking while bringing the mixture to nearly boiling. Slowly, pour in the ½ milk + arrowroot while continuously whisking. Continue for about 3 minutes being careful that the mixture doesn’t boil but stays very hot. It will quicken quickly.
Fill 4 Crème brûlée ramekins to top and let chill in the refrigerator for at least 6 hours before serving. (overnight is best)
Just before serving, let stand for 5-10 minutes to warm up the dishes slightly. Sprinkle with 1 -2 teaspoons of sugar over tops and using a torch, melt the sugar to form a crispy layer on top.
Don’t have a torch? You can use the broiler in the oven to get similar results. Position a rack on the last level on top, turn the oven to broil and with the ramekins on a baking dish, place them under the broiler for 2 minutes. (this method may soften the Crème brûlée slightly).