Who knew Crème Brûlée could be so simple?
Crème brûlée is a French dessert that literally means “burnt cream,” it’s a custard with a caramelized shell coating the top.The contrasting layers make it one of my favorite recipes. It’s generally served in individual dishes called “ramekins. It really doesn’t get much better than this! I used coconut milk for this recipe which makes it vegan! And NO it doesn’t taste like coconut!! It’s creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine.It is one of my absolute favorite desserts!
Vegan Crème Brûlée
3/4 cup cane sugar (175 g) + 1/4 cup to caramelize
1/4 cup cornstarch (35 g)
a pinch of salt
a pinch of turmeric (optional)
2-400 ml can full fat coconut milk (800 ml total, or 3 1/4 cup)
4 tsp vanilla extract
2 tsp lemon juice
1/4 cup vegan butter (55 g)
In a saucepan, off the heat, combine sugar (3/4 cup or 175 g), cornstarch, salt and turmeric.
Stir in coconut milk, vanilla extract and lemon juice, stirring with a whisk.
Bring to a boil, stirring constantly.
Simmer for one minute and remove from heat.
Add vegan butter and stir until melted.
Pour the mixture into four 180 ml (3/4 cup) crème brûlée dishes or ramekins.
Let cool and refrigerate to chill completely.
Before serving, sprinkle with the additional sugar and caramelize quickly with a crème brûlée iron or a torch. You could also caramelize the crème brûlée under the broiler of an oven.
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