Easy Vegan Creme Brulee made with just 3 ingredients!
Making homemade creme brulee used to seem like such a difficult task. I always thought it’s a dessert I could only enjoy in restaurants. And vegan creme brulee? I can only remember one time I even saw it listed on a restaurant menu!
Now, thanks to the invention of this amazing coconut custard by my friends at Nature’s Charm, making vegan creme brulee at home is not only possible, but takes less than ten minutes!
Because this delicious coconut custard is ready to eat, all you have to do to make vegan creme brulee is chill the custard and caramelize sugar on top!
I found a combination of brown and cane sugar to work best. It provides a nice thick, caramelized layer, but it burns quickly, which means that the custard underneath will stay nice and cold.
I didn’t want to shell out $20 for a culinary torch and butane fuel, so I picked up a $5 butane torch at a smoke shop! #kitchenhack
It takes a bit longer to burn the sugar since the flame is so small but overall it works perfectly well! Now we can all enjoy vegan creme brulee at home!
Nature’s Charm coconut custard will be available in the US on Amazon beginning next week! (December 21, 2019)
Be sure to order a few cans so you can treat your friends and family to the fanciest of all holiday desserts- vegan creme brulee.
For more delicious desserts made with my favorite Nature’s Charm products (it’s no secret, I’m a fan!) check out my:
Vegan Salted Caramel Ice Cream
Vegan Butterscotch Bourbon Bread Pudding
Vegan Smurf Ice Cream Sandwiches
To save this recipe for later, Pin the photo below! If you make this vegan creme brulee, be sure post a pic on Instagram with the tags #carrotsandflowers and #naturescharm so we can admire your recreations!
Thanks for reading and have a lovely holiday season! Stay tuned next week for another deliciously simple holiday dessert recipe!
- 1 14 oz (425 g) can Nature's Charm coconut custard, very chilled
- ¼ cup brown sugar
- 4 tsp cane sugar
- optional for serving:
- fresh raspberries
- Divide the very chilled custard between 4 small shallow ramekins. Top each ramekin with 1 tbsp brown sugar, spread in a thin, even layer. Sprinkle each one with 1 tsp cane sugar.
- Using a butane torch, caramelize the sugars until they become dark brown and bubbly. Don't spend too much time in one place and be careful of letting it get too dark.
- Serve immediately.
Room temperature custard will NOT work in this recipe. The sugar needs a cold, solid surface to caramelize properly.
QUESTION OR COMMENT? LET'S TALK!