Crème brûlée without eggs and milk — it may sound impossible but it’s really not. With the right ingredients, you can come up with a vegan version of this well-loved dessert that has the perfect taste and texture. Yes, a lot of people have failed in coming up with egg- and dairy-free crème brûlée that’s just like the real thing. But you can save yourself from all the frustration by reading on. Below is the ultimate recipe for vegetarian crème brûlée.
By the way, the crème brûlée recipe you will find below is absolutely no-bake! Once you have placed the mixture in ramekins or crème brûlée dishes, all you have to do is stash them in the refrigerator for at least 6 hours. Afterwards, you are ready to blow away minds with your rich and saccharine masterpieces that contain no animal product.
The preparation time is just under 30 minutes. Despite of that, the resulting vegan crème brûlée has that awesome characteristic consistency, plus the caramelized sugar on top that simply completes the entire thing.
Oh, and this egg- and dairy-free crème brûlée is also perfect for those who are avoiding soy and soy-based products. It only means that you can savor every spoonful of it without any dread or guilt.
Cashew butter — it’s one of the most crucial ingredients in making this vegetarian crème brûlée as close to its non-vegan variety as possible. If you cannot find cashew butter at your favorite supermarket, worry not as you can make one from scratch. All you have to do is grind raw cashews. Don’t stop until you come up with something that’s butter-like!
Just in case you want to steer clear of nuts, feel free to replace the cashew butter with sunflower seed butter — the flavor change will be subtle. You may also experiment with other vegetarian butters that do not contain nuts.
So without further ado, let’s take a look at the said recipe:
- 2 cups of coconut milk beverage (divided)
- 1 14-oz can of coconut milk (full-fat)
- 3 tablespoons of cashew butter (or sunflower seed butter)
- 2 tablespoons of arrowroot starch (or any other starch of your preference)
- 2 tablespoons of agar agar flakes
- 2 teaspoons of vanilla extract
- 1/4 cup of brown sugar (raw and organic)
- 1/4 cup of maple syrup (grade B — it’s healthier!)
- Turmeric powder (just a dash for a lovelier color)
- In a small mixing bowl, place 1/2 cup of coconut milk beverage. Whisk arrowroot starch into it.
- Grab a medium-sized saucepan. Place the remaining coconut milk beverage in it, plus your full-fat coconut milk, agar agar flakes, cashew butter or sunflower seed butter, turmeric powder, grade B maple syrup and vanilla extract. Mix them together with a whisk. You may also choose to use a blender in mixing the ingredients.
- Switch on your stove to medium heat and bring the mixture to a near boil. Don’t forget to continue whisking them in order to prevent the ingredients from clumping together.
- When already near boiling, whisk in the coconut milk beverage and arrowroot starch mixture into it.
- Continue whisking the mixture for another 3 minutes to keep it hot, but make sure that it doesn’t come to a boil. If you want, you may reduce the heat.
- It won’t take long before the mixture becomes thick. Once this happens, switch off your stove and carefully pour into your ramekins or crème brûlée dishes.
- Stash your ramekins or crème brûlée dishes in the refrigerator. Allow them to set there for not less than 6 hours. Overnight is best.
- About 5 to 10 minutes before you serve your homemade crème brûlée that’s free of eggs and dairy, take the ramekins or crème brûlée dishes out of the refrigerator to let them cool a little.
- Sprinkle each one of them with 1 to 2 teaspoons of brown sugar. Grab your torch and melt the brown sugar so that you may achieve that characteristic crispy caramel layer on top. If you don’t have a torch, simply switch on your oven to broil and then place your ramekins or crème brûlée dishes on the topmost level of the oven for about 2 minutes.