This easy vegan crème brûlée is my contribution to your day of love! Yet another recipe that proves how much of a lifesaver tofu is in a vegan's kitchen.
Tofu can do basically anything! It amps up salads, replaces scrambled eggs, and can be used in cream cheese... and that's just for starters. Now I'm using it in this impressive dessert that's perfect for you and your sweetie on Valentine's Day.
I also completely approve eating both to yourself, 'cause if you're not in love right now, you'll fall in love with this recipe. Now it's time to get down and dirty with a torch and toast these babies to beautiful brûléed perfection!
vegan crème brûlée
This is a creamy and decadent vegan version of the classic French dessert!
Print
Pin
Rate
Servings:
Ingredients
- 1 C soft tofu
- ⅔ C granulated sugar, plus extra for brûlée
- ½ C thick cream from a can of coconut milk
- ¼ C nondairy milk
- 2 tablespoon nutritional yeast
- 1 tablespoon cornstarch
- 1 vanilla bean
- ⅛ teaspoon sea salt
- tiny pinch of turmeric (optional)
Instructions
- Strain excess water from the tofu. I used a nut milk bag to squeeze most of it out. You could also use panty hose - just cut the leg off! - or a tofu press.
- In a blender, add tofu, sugar, coconut cream, nondairy milk, nutritional yeast, cornstarch, sea salt, turmeric, and scrap the inside of the vanilla bean, adding the paste to the blender.
- Blend until very smooth, then pour into a sauce pan. Heat it over medium low heat, whisking constantly to prevent lumps, until it's thickened and gelatinous - approximately 6 to 8 minutes.
- Divide evenly into ramekins and allow to cool at room temperature. Once they're somewhat cooled and still warm, but not piping hot, cover in plastic wrap and refrigerate at least 6 hours until firm or overnight.
- Only brûlée the top right before serving! To brûlée, sprinkle an even layer of granulated sugar on top of a serving and torch it until deep golden brown and a caramel coating forms. You want to hold the torch far enough away from the surface so the end of the flame is burning the sugar rather then the base of the flame. Move it around to prevent overly burnt spots. Let it rest for a few minutes, then serve immediately.
Payton
I'm allergic to coconut. Is there anything I could use as a substitute for the coconut cream?
Kirsten R
I cannot wait to make these! Drool worthy!
Tora
This is super creative! What is the purpose of the nutritional yeast in this? I always think of NY as a savoury/umamiy ingredient (my bad, of course), so it's super interesting that you have added this here!
Natalie
I just made this and WOW. It is incredible. Thanks Lauren!
Jenna
Made these for Valentine's Day and it was so easy! I normally like my brûlée a little closer to room temp, so I set it out about 20 minutes before doing the top, but it ended up having more of a pudding texture than the normal thick brûlée custard. So just serve ASAP from the fridge so it stays thick! Flavor was great as well, I might add a little orange zest next time I try the recipe for a new spin. Thanks for this awesome idea!
Lauren Toyota
ya that's why I mention to do it right out of the fridge. The torching warms up the brulee just enough
Samantha
Is there any way to caramelize the sugar without a torch?
K8
You can use your broiler. Watch it very closely so it doesn’t burn.
Kiana Colley
Do you think this would make a good bread pudding base?
Alice
This was amazing! No coconut flavor. Vanilla beans were totally worth it and the vanilla flecks are so elegant. The only suggestion I have is that it doesn't really set a ton in the fridge so get it decently thick when stirring over the stove. I made this alongside my roommate who made a non-vegan one and she said the flavor was perfect, but mine was a little softer, but I think it was my fault for not cooking long enough. Five stars, I will definitely be making this to impress guests! Thank you Lauren!!
Lauren Toyota
so glad you liked it!
Shy
This is my 2nd time making your recipe and OMG, it’s perfect. Thank you!!!
Aracelis
Can I use silken tofu?
Lauren Toyota
yes
Toube Benedetto
I'm "seconding" Tora's question above. What is the purpose of nooch in this sweet creation???
Lauren Toyota
nooch has an egg like taste and quality!
Joyce
Would you recommend this custard recipe for the filling for a fruit tart? Will it thicken up enough to hold up fruit toppings? The plan is to make a fruit tart and use the leftover custard for mini crème brûlées (all for me)😬
Lauren Toyota
Hi! Not sure if you saw the recipe for english trifle which has a custard. VERY SIMILAR RECIPE! It's more personal preference as the creme brulee is a little more sugar and a little denser - slightly!
ANyway that recipe is here to check out https://www.hotforfoodblog.com/recipes/desserts/2018/04/10/vegan-english-trifle-with-custard/ BUT short answer is yes you could use it for the tart