Description
This incredibly easy 4 ingredient vegan creme brûlée is so creamy and lush, and tastes just like the French classic! No coconut milk and naturally nut-free!
Ingredients
Scale
- 1/2 cup (60 g) arrowroot starch
- 3 cups soy milk or oat milk*
- 1 cup (200 g) organic granulated sugar, or monk fruit sweetener
- 1 tbsp vanilla extract
- 1 tsp vanilla bean seeds
- 3-4 tbsp fine sugar, topping
Instructions
- Prep: Measure out all ingredients before beginning.
- Whisk: In a medium saucepan, whisk together the soy milk, arrowroot starch, 1 cup of granulated sugar, vanilla extract, and vanilla beans.
- Heat: Bring the mixture to a boil over medium-high heat as you whisk. Once just boiling, reduce the heat to low, and continue whisking until the liquid begins to thicken, about 3-5 minutes.
- Cool: Once thickened, divide the creme brûlée filling into 3-4 heat-safe ramekins. Place the ramekins into the fridge to cool and set for 4 hours.
- Torch: Once the creme brûlée has set, sprinkle 1-2 tbsp of sugar over the tops of each ramekin. Make sure the sugar is covering the entire top of the creme brûlée filling. Use a kitchen torch to lightly heat the sugar at a 45 degree angle and a few inches away. Don’t heat the sugar with the torch close to the sugar, or you’ll burn the sugar.
- Serve: Once melted and caramelized, you can serve the vegan creme brûlée! Store any leftovers in an airtight container and in the fridge for up to 4 days.
Notes
Soy milk: You can use soy milk or oat milk as your dairy free milk. Another alternative is a vegan heavy cream, like So Delicious! or Country Crock.
Sugar free option: For a sugar free option, you can swap in a granulated monk fruit sweetener, although it won’t caramelize on top quite like traditional sugar.
No kitchen torch? No problem! Simply use the broiler setting in your oven. Set it to 450F, and broil the ramekins in the oven for only a few seconds (use the oven light to make sure you’re not burning the sugar!).