Vegan crème brûlée - easy to make and low fat

7 Dec 2017

This was another of the challenges I set myself, to create a vegan crème brûlée. It has no eggs, no dairy, is gluten-free and super easy to make. A perfect dessert for a special occasion and it is low in fat as well. The original is full of fat and my vegan version is much lighter, yet full of flavour.

And the best is you only need 4 simple ingredients that can be found in most supermarkets: vegan milk (soy, almond,...), corn starch, vanilla essence and caster sugar! Could such an elegant dessert get any easier AND cheaper? It doesn't take a lot of skills to make it either. The only thing you might need is a blow torch, which you can easily get from a corner shop (at least the one around the corner from my place has them) or from Amazon (you can get them quite cheaply). But if you don't have a blow torch, there are alternatives to achieve the caramelised cracking sugar top (see recipe below).

And if you are worried about fat than you will love this dessert as it's very low in fat as well.

Check out my other videos on my youtube channel as well and subscribe here:

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By the way, I am supporting 10:10 climate action with this recipe!

Cook some plant-powered dishes this Christmas and pledge today to win a year’s supply of Ben & Jerry’s vegan ice cream.

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Vegan crème brûlée - easy to make and low fat

This vegan creme brulee is the perfect dessert for a special occasion. It's not only impressive but really easy to make.

I love it when the caramelised sugar crust cracks when you break it with the spoon. Heavenly.

Caramelise the sugar top with a blow torch. If you don't have one I've seen people doing it with a candle or grill lighter, it will talke a lot longer though. You can check out amazon with cheap blow torches - this is where I got mine from.

The perfect vegan crème brûlée. I added a little mint leaf to make it even more special.

INGREDIENTS (2 portions):

Vegan vanilla creme ingredients:

250ml plant-based milk (soy, almond,...)
50g caster sugar
25g corn starch
2 tsp vanilla essence

Caramelised top ingredients:

1 tsp caster sugar per ramekin

Make cooking easier with my ingredient converter: Click to open

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METHOD:

To make the vanilla custard mix add all ingredients to a blender and blend well. Make sure the plant-based milk is cold and not warm, otherwise the creme might become lumpy.

Pour into a cold pan and heat up (don't pour into a hot pan). Stir well so it doesn't burn an heat up on medium high to medium heat until it thickens (like in the video above). This will take roughly 5 minutes depending on your hob.

Spoon the mixture into ramekins and even out so that you get a flat surface. Let cool down and set in the fridge for at least 1 hour. You can also put them into the freezer if you don't want to wait as long (I am always impatient).

Take out of the freezer and add 1 tsp of caster sugar on top of the creme (it should be fully set by now).

Get a blow torch and caramelise the top. You can also use a candle or grill lighter but it will take much longer (if you go for that option then use less sugar on top). Alternatively you can broil your crème brûlée. I tried it twice and the results were ok in terms of taste, not in terms of looks. Make sure you use a heat proof dish and heat your broiler to very hot temperature. Put the sugar coated ramekins on top of a rack just underneath and leave there for 3-5 minutes or so. Always check to make sure it doesn't burn. The ramekins should be very cold first though, otherwise the custard will start to cook and create bubbles.

You can always buy a cheap blow torch on Amazon though, which I would recommend, you can use it for a lot of other dishes.

Let cool down so the caramel topping firms up. You want people to experience the cracking of the caramelised sugar of your vegan crème brûlée. Serve and enjoy!

And if you like fancy veganised desserts also try out my delicious and easyvegan panna cotta.