A vegan crème brûlée that you would never know is egg and dairy-free! Made with just 7-ingredients and spiced perfectly for the holidays, this creamy, crispy-top dessert makes the perfect Yuletide sweet treat.
Are you ready to wow your date on your next quarantine date night? Because this Vegan Gingerbread Crème Brûlée is absolutely bringing the wow factor. This creamy gluten-free, vegan dessert is perfect as a 4th course to serve for Christmas dinner, or just to indulge as you’re sitting by the fireside listening to Nat King Cole gazing upon a lit Christmas tree. I mean, we’re talking all the holiday feels here.
I’ve never made crème brûlée in its original, dairy-filled European form. I was always intimidated by it for some reason. That crispy sugar topping seemed way too swanky for me to try at home, and I’ve certainly never attempted a vegan custard before but after making this vegan version, twice in two days, I can’t tell you enough just how easy this dessert recipe is to make AND devour. It’s really quite foolproof.
So how exactly do you make this vegan crème brûlée you ask? In just 4 easy steps you’ll be serving this up while your guest(s) rave about all the work you did while you just snicker to yourself because this might be one of the most simple desserts you’ve ever made. You start with 7 simple ingredients:
☆ coconut milk
☆ arrowroot flour/starch
☆ maple syrup
☆ pure vanilla extract
☆ gingerbread spice
And then of course the organic cane sugar for the crispy topping.
Step 1: heat and whisk all ingredients together in a saucepan for about 5 minutes. The coconut milk makes this vegan crème brûlée so creamy, you won’t even miss the heavy cream and eggs traditionally used in this popular custard dessert.
Step 2: Pour the vegan custard into crème brûlée dishes or into ramekins placed in a baking dish, and fill the baking dish with water about halfway up the sides of the ramekins and then bake in the oven for 20 minutes.
Step: 3 Cool and chill the crème brûlée overnight.
Step 4: Before you’re ready to serve, sprinkle 1 tablespoon of cane sugar over top of each custard and using a kitchen torch melt the sugar to form a crispy top. If you don’t have a kitchen torch, you may place the ramekins and broil them in the oven watching very carefully.
* Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer’s instructions for use.
That’s it! I mean, easy right?! Now if you’re not convinced, my non-vegan crème brûlée loving dad scarfed it down so fast and was still raving about it the next day, so you know it’s gotta be good. And when it’s not gingerbread season, just leave out the gingerbread spice and it’s delicious with cinnamon instead or even just plain vanilla.
If you love custard desserts, check out my Vegan Vanilla Bean Custard Tart with Roasted Strawberries.
- 1 can coconut milk
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- 3 tablespoons arrowroot flour/starch
- 1 teaspoon gingerbread spice (see below for homemade)
- ¼ cup maple syrup
- 2 cups hot water, used in the baking pan for baking
- 2 tablespoons organic cane sugar, melted with a kitchen torch
Homemade Gingerbread Spice
- 1 teaspoon ground allspice
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cloves
- 1 teaspoon ground nutmeg
- Preheat the oven to 325 degrees F. Place crème brûlèe dishes or alternatively ramekins into a large cake pan or roasting pan. In a medium saucepan heat all of the ingredients over medium heat until the mixture thickens and is smooth and creamy. If it’s not completely smooth, transfer the mixture to a blender and blend until smooth.
- Pour the mixture into the crème brûlèe dishes or ramekins. Heat the hot water in the microwave until almost boiling and then very carefully pour enough hot water into the pan to come halfway up the sides of the ramekins, being very careful not to splash water into the ramekins.
- Bake the crème brûlèe for 20 minutes. When the ramekins are cool enough to touch, transfer the ramekins to a cooling rack to cool completely for about an hour.
- Cover the ramekins with plastic wrap and place them in the fridge overnight.
- Remove the crème brûlèe from the refrigerator, divide the cane sugar equally among the ramekins and spread it evenly on top. Using a torch, melt the sugar to form a crispy top. If you don’t have a torch, you may place the ramekins and broil them in the oven watching very carefully.
Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow the torch manufacturer's instructions for use.