Crème Brulée


My son has been asking for crème brûlée forever. He loves to order it when we are out at vegan restaurants. I have tried and failed a number of times to make my own, but, now I have a recipe that works. I finally cracked that crème brûlée. Get it? Cracked it? Ha!

I made the most delicious vanilla custard with subtle notes of chocolate and sweetened with golden maple syrup. The color is perfection because of the syrup, and a dash of turmeric, but any liquid sweetener would work. The color will be a little darker though.

Before I write the recipe, I have to send a shout out to my friend and teacher Fran Costigan, the queen of vegan desserts, and her book Vegan Chocolate. I used her Mocha Crème Brûlée as a reference for the measurements.

Now to the recipe. This is a one pot, super easy recipe that even my 8-year-old can make. In fact, he brûléed this batch all by himself.

You will need a kitchen torch to make the brûlée but you could probably put it under the broiler as well. And, honestly, the custard is absolutely delicious all on it’s own.

Note: I use three 4″ ramekins for this amount of custard because that is what I have at home but you can use smaller or bigger ones too.

1 can coconut cream (I like Let’s Do Organics brand, no guar gum!)
6 discs of cacao butter (I like Sunfood discs but it is about 1 tablespoon)
1/4 cup golden maple syrup *
1/4 teaspoon agar powder
1/4 teaspoon salt
1/8 teaspoon ground vanilla beans
Dash turmeric powder
Vegan cane or vegan vanilla sugar, for the brûlée

Combine all ingredients in a small pot. Whisk together over medium heat until the cacao butter is melted and the mixture starts to coat the whisk.

Pour into ramekins and chill for a few hours until set.

Sprinkle with sugar and torch!

*I like golden maple syrup because the light color keeps the color of the crème brûlée light. But, any liquid sweetener could work but the color will be darker.


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