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Vegan Crème Brûlée

A plant-based take on the classic crème brûlée, featuring a smooth, silky custard made with silken tofu and coconut cream, topped with a caramelized sugar crown.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 12 hours
Servings: 4 servings
Course: Dessert
Cuisine: French, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Custard Base
  • 230 g silken tofu (drained) Wrap in a clean towel and press gently for 20-30 minutes to remove excess water.
  • 140 g caster sugar
  • 1 tablespoon light brown sugar (optional)
  • 100 ml coconut cream
  • 1 heaped tablespoon cornflour / cornstarch
  • 1/2 tablespoon vanilla bean paste / seeds from a vanilla pod
  • 1/2 teaspoon nutritional yeast Adds umami depth.
  • 1 tablespoon dairy-free milk
Topping
  • 2 tablespoons granulated / caster sugar For caramelizing.
Optional Serving
  • Fruit to serve (optional) Fresh raspberries or poached pear.

Method
 

Preparation
  1. Strain the excess water from silken tofu and blend with sugars, coconut cream, cornflour, vanilla, nutritional yeast, and dairy-free milk until smooth.
  2. Pour into a saucepan over low/medium heat and whisk for 5–8 minutes until thick.
  3. Divide into ramekins, cool, and refrigerate overnight until set.
Caramelizing
  1. Before serving, sprinkle granulated sugar on top and use a kitchen blowtorch to caramelize until golden.

Notes

Keep covered in the refrigerator for up to 3 days. Do not caramelize until just before serving. If you must transport, pack ramekins snugly and keep chilled; caramelize on arrival.