A whisper of caramelized sugar, a cool, silken custard that yields like a secret — this vegan crème brûlée is a quiet celebration of texture. The tofu’s velvet, the coconut’s hush, the torch’s small, golden sun: dessert as gentle ritual.
Why make this recipe
Because it gathers two gentle worlds — the airy science of custard and the quiet, plant-based alchemy of silken tofu — and turns them into something indulgent without heaviness. It’s a dessert that asks only for patience, a steady wrist, and the reward of a brittle, fragrant crown.
How to make Vegan Crème Brûlée
Begin by thinking of rhythm: drain, blend, heat, cool, torch. The tofu becomes a satin base, coaxed with coconut cream and a touch of cornflour until it thickens into a custard that holds its shape yet remains hush-soft. The final flourish is the caramel; the sugar sings under flame and becomes glass — a contrast that makes the spoon pause.
Ingredients:
- 230g of silken tofu (drained)
- 140g of caster sugar
- 1 tablespoon of light brown sugar (optional)
- 100ml of coconut cream
- 1 heaped tablespoon of cornflour / cornstarch
- 1/2 tablespoon of vanilla bean paste / seeds from a vanilla pod
- 1/2 teaspoon of nutritional yeast
- 1 tablespoon of dairy-free milk
- 2 tablespoons of granulated / caster sugar
- Fruit to serve (optional)
Directions:
- Strain the excess water from silken tofu and blend with sugars, coconut cream, cornflour, vanilla, nutritional yeast, and dairy-free milk until smooth.
- Pour into a saucepan over low/medium heat and whisk for 5–8 minutes until thick.
- Divide into ramekins, cool, and refrigerate overnight until set.
- Before serving, sprinkle granulated sugar on top and use a kitchen blowtorch to caramelize until golden.
- Serve immediately, optionally with fresh fruit.
How to serve Vegan Crème Brûlée
Serve chilled ramekins straight from the fridge. The moment you crack the caramel top with a spoon, let the sound and the steam mingle — the warm, toasted sugar against the cool, pillowy custard is the essence. Accompany with a few raspberries or a slice of poached pear to introduce a bright, textural counterpoint.
How to store Vegan Crème Brûlée
Keep covered in the refrigerator for up to 3 days. Do not caramelize until just before serving — the sugar top will soften as it sits. If you must transport, pack ramekins snugly in a shallow dish and keep chilled; caramelize on arrival for the best contrast.
Tips to make Vegan Crème Brûlée
- Drain the tofu well: wrap it in a clean towel and press gently for 20–30 minutes to remove excess water for a firmer set.
- Use a fine sieve when pouring the blended custard into the saucepan to remove any small lumps for satin-smooth texture.
- Whisk constantly when heating; low, patient heat prevents graininess and keeps the mouthfeel silky.
- If you don’t have a blowtorch, caramelize under a very hot broiler for 2–3 minutes, watching closely to avoid burning.
- Taste the mixture before chilling — a tiny pinch more salt or a whisper more vanilla can lift the flavor into a more complex place.
Variations (if any)
- Citrus blossom: fold in a teaspoon of orange or lemon zest to the custard for a bright lift.
- Matcha: whisk 1 teaspoon of culinary matcha into the batter for an earthy, green tea note and a pale green custard.
- Espresso ripple: stir a tablespoon of cold espresso into the blended mixture for a coffee-kissed brûlée.
- Chocolate: blend in 1–2 tablespoons of melted dairy-free dark chocolate for a cocoa layer beneath the caramel.
FAQs
Q: Why is nutritional yeast in the recipe?
A: A small amount of nutritional yeast adds a subtle umami depth that mimics richness and rounds out sweetness without imparting a cheesy taste.
Q: Can I make this without a blowtorch?
A: Yes — place the sugared ramekins under a very hot broiler for a few minutes until the sugar melts and browns, watching every second to prevent burning.
Q: Will the custard set firmly?
A: The cornflour and the drained silken tofu give a tender but stable set. If your custard seems too loose after chilling, gently reheat and whisk in a little more dissolved cornflour, then cool again.
Q: Is silken tofu safe to use straight from the package?
A: Yes, silken tofu sold commercially is safe to eat when handled properly. Still, press and drain it to remove excess water for the best texture.
Q: How long can I store already caramelized crème brûlée?
A: Once caramelized, consume within a few hours for the crisp top. If stored, the sugar will soften over time; it’s best to caramelize just before serving.
Conclusion
For a different take on ingredients and proportions, explore the thoughtful adaptation at Vegan Crème Brûlée – Addicted to Dates, and for another technique and presentation, see the detailed notes at Vegan Creme Brulee – Bakerita.
There is a quiet generosity in waiting for a custard to set; in that patience the simple pleasures of baking reveal themselves.
Vegan Crème Brûlée
Ingredients
Method
- Strain the excess water from silken tofu and blend with sugars, coconut cream, cornflour, vanilla, nutritional yeast, and dairy-free milk until smooth.
- Pour into a saucepan over low/medium heat and whisk for 5–8 minutes until thick.
- Divide into ramekins, cool, and refrigerate overnight until set.
- Before serving, sprinkle granulated sugar on top and use a kitchen blowtorch to caramelize until golden.