Coconut White Chocolate Crème Brûlée
This vegan creme brulee is absolutely scrumptious.
Wait, That's Vegan?!: Plant-Based Meatballs, Burgers, Steaks and Other Dishes You Thought You'd Never Eat Again!
Published by Page Street Publishing Co.
My son is a big fan of the crispy burnt sugar tops of these crème brûlées. Can you blame him? It is tasty, but it gets even better when it’s cracked open to reveal the custard inside. Yes, even custard can be made vegan, with coconut milk and cashew cream. These little bowls of goodness are the epitome of an impressive and elegant dessert. Serve them at a dinner party or even on a random weeknight!
- 1 (13.5-oz [400-ml]) can classic unsweetened coconut milk
- 1/4 cup (60 ml) Cashew Cream (page 165)
- 1/4 cup (50 g) vegan cane sugar, plus more for the brûlée
- 2 tablespoons (16 g) arrowroot starch/flour
- 2 teaspoons (10 ml) vanilla extract
- 1/2 ounce (14 g) cacao butter
- Tiny pinch of salt
This recipe is easy but a little specific, so be prepared. You need a kitchen scale to measure the cacao butter. You also need ramekins to serve it in and a torch to burn the sugar topping. With that said, this still ranks up there with the easiest desserts to make. It all happens on the stovetop; no baking required.
Set your ramekins on a quarter sheet pan and make room in the refrigerator.
Combine the coconut milk, cashew cream, sugar, arrowroot, vanilla, cacao butter and salt in a small pot. Whisk together over medium heat until the cacao butter is melted, about 5 minutes; the mixture will start to boil, pull away from the sides of the pot and coat the whisk. Pour into your ramekins, cover and chill for at least 2 hours, until set.
Evenly sprinkle the top of each ramekin with sugar. Torch and burn the sugar, until it is dark and crispy.
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