All recipes are deliciously vegan

Crème Brûlée

gluten free
wheat free
cheap as chickpeas
1 spoon difficulty rating

20

Serves: 4

Crème Brûlée

Create this classic dessert but vegan style of course! Deliciously creamy and very easy to make, this one is very popular :)

This recipe was taken straight from our Everybody's Going Dairy-free Guide (over 95 pages full of recipes, handy charts, helpful tips, dairy-free secrets, eating out and lots more)

Ingredients: 

  • 1 tin (400ml)/2 cups coconut milk 
  • 335ml/1⅓ cup soya milk 
  • 135g/⅔ cup white caster sugar (plus more for topping)
  • 2 tsp nutritional yeast 
  • 2 tsp vanilla extract or paste
  • 4 tbsp cornflour
  • Pinch turmeric 
  • Pinch salt 
  • Raspberries, mint and natural vegan yoghurt or ice cream, to serve 

Method: 

  1. In a small bowl, mix the cornflour with the soya milk and set aside. 
  2. Whisk together the coconut milk, nutritional yeast, sugar, salt and then add to a medium sized saucepan. Heat until nearly boiling. 
  3. Reduce the heat to a simmer and then add the cornflour/soya milk mix.
  4. Keep whisking for about 5 minutes until the mixture starts to thicken. 
  5. Once thickened, add the vanilla paste and turmeric. Stir thoroughly and then pour evenly into 4 ramekins. 
  6. Leave them overnight to set or for a minimum of 5 hours. 
  7. Once set, sprinkle around 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover. 
  8. Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar – then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised OR preheat your grill for 5 minutes on the hottest setting then place your ramekins on a baking tray directly underneath the heat source (make sure the ramekins are heat-proof) for around 2 minutes, or until golden.

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