Creme Brulee (Vegan)
Ingredients:
- 137 g (1 cup) raw cashews
- 396.9 g (1 (14 oz) can) coconut milk
- 66.7 g (1/3 cup) sugar
- 16 g (2 tbsp) cornstarch
- 4.3 g (1 tsp) vanilla extract
- Pinch of salt
- 50 g (1/4 cup) sugar
Features:
Soy-Free
Gluten-Free
Oil-Free
Nutrition:
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Whisk constantly while the custard thickens on the stove — stopping even briefly risks scorching or lumps forming on the bottom. Torch the sugar topping just before serving, not ahead of time, so the crackly shell stays crisp.
Instructions:
- Blend the Custard: Blend the cashews, coconut milk, sugar, cornstarch, vanilla, and salt until completely smooth.
- Cook Until Thickened: Pour into a saucepan and cook over medium heat, whisking constantly, until thickened, about 8-10 minutes.
- Divide & Chill: Divide among ramekins and chill for at least 3 hours, until set.
- Top with Sugar: Just before serving, sprinkle a thin, even layer of sugar over each custard.
- Caramelize: Use a kitchen torch to caramelize the sugar until deep amber and crackly, or broil briefly, watching closely.
- Serve: Serve immediately for the best crackly top.
Notes: Cook custard-based mixtures over low, gentle heat and stir constantly to prevent curdling or scorching.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Refrigerate covered for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The raw cashews blends into a rich, creamy base that stands in for dairy. The canned coconut milk adds richness and a creamy body without any dairy. The sugar provides clean sweetness and helps balance acidity. The cornstarch thickens the mixture to give it the right body and texture.
Creme Brulee (Vegan)
Ingredients:
- 137 g (1 cup) raw cashews
- 396.9 g (1 (14 oz) can) coconut milk
- 66.7 g (1/3 cup) sugar
- 16 g (2 tbsp) cornstarch
- 4.3 g (1 tsp) vanilla extract
- Pinch of salt
- 50 g (1/4 cup) sugar
Why These Ingredients:
A few ingredients do most of the work in this recipe. The raw cashews blends into a rich, creamy base that stands in for dairy. The canned coconut milk adds richness and a creamy body without any dairy. The sugar provides clean sweetness and helps balance acidity. The cornstarch thickens the mixture to give it the right body and texture.
Prep:
Whisk constantly while the custard thickens on the stove — stopping even briefly risks scorching or lumps forming on the bottom. Torch the sugar topping just before serving, not ahead of time, so the crackly shell stays crisp.
Instructions:
- Blend the Custard: Blend the cashews, coconut milk, sugar, cornstarch, vanilla, and salt until completely smooth.
- Cook Until Thickened: Pour into a saucepan and cook over medium heat, whisking constantly, until thickened, about 8-10 minutes.
- Divide & Chill: Divide among ramekins and chill for at least 3 hours, until set.
- Top with Sugar: Just before serving, sprinkle a thin, even layer of sugar over each custard.
- Caramelize: Use a kitchen torch to caramelize the sugar until deep amber and crackly, or broil briefly, watching closely.
- Serve: Serve immediately for the best crackly top.
