Who said you have to go to a restaurant to eat Crème brûlée? now you can make your own vegan version at home with this recipe. Crème brûlée, also known as “burnt cream”, is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel.

Veganizing the recipe

Traditional Crème brûlée custard is made with egg but this recipe contains no egg. It uses silken tofu & aquagaba.I doesn’t take an advanced cook to whip up this dessert, which will totally impress your guests.

Aquafaba

Aquafaba is the thick liquid that results from soaking or cooking legumes, such as chickpeas, in water for an extended period of time. It’s the translucent viscous goop you probably rinse down the drain when you open a can of chickpeas. It is used as an egg-replacer in many vegan recipes.

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Creme Brulee
vegan Creme Brulee
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Course Dessert
Cuisine French
Prep Time 10-15 Minutes
Cook Time 20 Minutes
Passive Time 3 Hours
Servings
Serving
Ingredients
Course Dessert
Cuisine French
Prep Time 10-15 Minutes
Cook Time 20 Minutes
Passive Time 3 Hours
Servings
Serving
Ingredients
vegan Creme Brulee
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350F.
  2. In a food processor fitted with a metal blade, combine tofu, non-dairy milk, vanilla extract, sugar and maple syrup. Process until smooth.
  3. In a small bowl, combine aquafaba with the cornstarch. Whisk to combine and then add the mixture to the food processor. Process until smooth and creamy.
  4. In a small saucepan, bring the water to a boil and remove from heat.
  5. Place 4 ramekins in baking pan. Carefully pour the custard into each ramekin, dividing equally. Open the oven and pull out the middle rack. Place the baking pan on the rack, then carefully pour the boiling water into the pan so that it surrounds the ramekins. The water should come up to about one inch from the top of the ramekins. Bake in the preheated oven until the custard is set in the center, for about 20 minutes.
    vegan Crème brûlée
  6. Remove the pan from oven. Carefully remove each ramekin from the water bath, then transfer to a baking sheet. (because there is a lot of hot water around the ramekins, you need to be extra careful, I found that using a flat wide metal spatula to lift each ramekin off worked for me). Place ramekins in the fridge to set for at least 3 hours or overnight.
  7. Topping: before serving, sprinkle each ramekin with about 1 tablespoon of organic granulated sugar. Tap and swirl ramekins to get an even layer of sugar across surface. With a torch at full blast 2-3 inches from surface, wave it over ramekins until sugar has melted and tops are caramel-colored.
  8. Let cool for 2-3 minutes to let the sugar harden. Serve immediately.