Crème Brûlée

Name: Crème Brûlée
Yield: 4
Cuisine: French
Ingredients: 1 tin (400ml)/2 cups coconut milk; 335ml/1⅓ cup soya milk; 135g/⅔ cup white caster sugar (plus more for topping); 2 tsp nutritional yeast; 2 tsp vanilla extract or paste; 4 tbsp cornflour; Pinch turmeric; Pinch salt; Raspberries, mint and natural vegan yoghurt or ice cream, to serve

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Create this classic creme brulee (Crème Brûlée) dessert but vegan style of course! Deliciously creamy and very easy to make, this one is very popular 🙂

This recipe was taken straight from our Everybody’s Going Dairy-free Guide (over 95 pages full of recipes, handy charts, helpful tips, dairy-free secrets, eating out and lots more)

Gluten free

Wheat free

Cheap

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Total time

20 minutes

Cuisine

French

Meal

vegan-desserts

Servings

Ingredients

1 tin (400ml)/2 cups coconut milk
335ml/1⅓ cup soya milk
135g/⅔ cup white caster sugar (plus more for topping)
2 tsp nutritional yeast
2 tsp vanilla extract or paste
4 tbsp cornflour
Pinch turmeric
Pinch salt
Raspberries, mint and natural vegan yoghurt or ice cream, to serve

Instructions

In a small bowl, mix the cornflour with the soya milk and set aside.
Whisk together the coconut milk, nutritional yeast, sugar, salt and then add to a medium sized saucepan. Heat until nearly boiling.
Reduce the heat to a simmer and then add the cornflour/soya milk mix.
Keep whisking for about 5 minutes until the mixture starts to thicken.
Once thickened, add the vanilla paste and turmeric. Stir thoroughly and then pour evenly into 4 ramekins.
Leave them overnight to set or for a minimum of 5 hours.
Once set, sprinkle around 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.
Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar – then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised OR preheat your grill for 5 minutes on the hottest setting then place your ramekins on a baking tray directly underneath the heat source (make sure the ramekins are heat-proof) for around 2 minutes, or until golden.

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