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Vegan Crème Brûlée

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Pure Ella Vegan creme-brulee

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

Ingredients:

2 cups coconut milk or any other non-dairy milk

2 tbsp arrowroot powder or other starch

3 tbsp cashew butter

¼ cup organic raw cane light brown sugar

¼ cup maple syrup

2 tsp vanilla extract

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. Add the cashew butter and sugar and maple syrup and vanilla extract and stir to combine well.

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 1-2 minutes or until browned slightly.

Happy Holidays!

♥ Ella

 

Comments

  1. This is very, very exciting! I was just thinking about creme brulee the other day, and figured a vegan version wouldn’t be possible. Silly me – I’m realizing EVERYTHING can be veganized! Can’t wait to try it!

    • Thanks for your comment Nicole ;)
      Yes, it sure can ;) and the best part is that it is healthier too. I went year by just avoiding my favourite desserts – now I know I can have my cake and eat it too ~ or in this case ‘creme brule’! ;D xo Ella

  2. Oh my. That looks divine! I cannot wait to make this… :) Oh yeah. I can’t wait to share with my cousin either, I think she can eat all the ingredients and would love to try it too. Thanks so much for sharing!

    • Thanks Steph! ;)
      You know…. sure I don’t eat eggs or dairy – but you know I really honestly think that if I could eat these foods and someone served me the traditional Creme Brulee – with all that cholesterol and fat – I think I would pass and have this instead ;) So much healthier but still incredibly tasty ;)

      I think your cousin will be incredibly happy! ;D xo Ella

  3. I have been missing your blog SO much. Of course I would catch up while this amazing post is up. This looks so SO good. You are incredible!

    I am so excited for the day when you get your own tv show or something. It’s only a matter of time.

    • Clair, you’re a hoot with that comment!!! ;D
      LOL
      How very sweet of you ;)
      I miss you too – just busy with the ebook, work and life that there’s little time left for visiting my favourite blogs – yours very much included…. I will be catching up though soon ;)
      Sending big hugs and kisses to you! Have a very Merry and bright Christmas!! ♥ Ella

  4. Hello! This sounds WONDERFUL! A am a 50 year old woman and found out recently that I am allergic to many things, so this sounds wonderful! Could I substitute almond butter for the cashew butter (allergic to cashews and peanuts)? Thank you very much!!

    • Hello Becky, Thank you so much for your question – it’s a good one! ;)
      Yes you can, because there isn’t much of it in the recipe but adds a nice depth of flavour – most nut butters would work (except for peanut). The recipe still works if you omit it altogether. It may be lighter in colour though.
      Enjoy! xo Ella

  6. Hello, would it be possible to use vanilla soymilk or tinned coconut milk in replace of the so delicious one? it isn’t sold anywhere in my town
    thanks,
    another Ella!

    • Hello another Ella ;)
      Thanks for your question. Yes you can use another non-dairy milk like soy or almond would be great too.
      I just wouldn’t recommend rice as it tends to be a very watery milk and would leave the consistency too runny.
      Also, there already is a can of coconut milk in the recipe, keep that as is, and that is usually a very creamy thick milk with some watery milk in the can from separation – so don’t change that in the recipe.

      And I just want bring up a point too about soy milk, too much isn’t good (I’m not sure if that’s your regular milk of choice) but if so, rotating it with other milks is a great idea.
      I hope this helps ~ enjoy your creme brulee ;) xo Ella