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+ servings
three ramekins with creme brulee and vanilla pods and mint leaves on top.

Vegan Crème Brülée

This vegan creme brulee consists of a thick vanilla custard base topped with a layer of hardened caramelized sugar. It's so easy to make with just 6 ingredients and requires no baking. Delicious, creamy and indulgent all while being completely eggless and dairy-free!
Course Dessert
Cuisine French
Diet Gluten Free, Vegan, Vegetarian
Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings 4
Calories 369kcal


  • Place 4 large 180ml ramekins on a tray and set them aside.
  • Add the almond milk, caster sugar, and cornflour to a saucepan and place on it a low heat. Whisk vigorously for a couple of minutes until the sugar has dissolved. Slice the vanilla pod in half and scrape out the seeds. Add the seeds and pod to a saucepan along with the coconut milk, vanilla extract, and sea salt.
  • Turn up the heat to medium-high and bring the mixture to a simmer, while continuously whisking. Continue to simmer for 5 minutes, the custard will start to thicken. Make sure you are constantly stirring the custard to avoid it burning to the bottom of the pan. I recommend alternating between a whisk and rubber spatula.
  • Remove the saucepan from the heat. Pass the mixture through a sieve to remove any large particles from the vanilla pod. Allow it to cool slightly for 5 minutes. Distribute the custard between the serving ramekins, cover with clingfilm or a plate. Refrigerate for at least 2 hours until set.
  • Just before serving, add 1 tablespoon of cane sugar or caster sugar in an even layer on top of each dessert. Use a blowtorch to caramelize the sugar until browned. Serve immediately.


* Chilled coconut milk: refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand you use, you may need more than one can. I find Nature's Charm and Biona to yield the best quantity of thick coconut milk per can.

Storage instructions

Store this vegan creme brulee in the fridge before caramelizing the top. Make sure they are airtight by sealing them with some cling film until ready to serve


Calories: 369kcal | Carbohydrates: 43g | Protein: 2g | Fat: 22g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 241mg | Potassium: 224mg | Fiber: 1g | Sugar: 30g | Vitamin C: 1mg | Calcium: 94mg | Iron: 3mg