Creamy and silky smooth vegan crème brûlée with a crisp sugar topping! It’s healthier than classic versions and uses no refined sugar to sweeten.
Who knew you could make this classic French dessert with no eggs and no dairy?
This vegan (and naturally gluten-free) version is actually EASIER than classic versions with no saucepan, no whisk, no baking, and no cooking!
Just blend everything in your food processor, divide it into ramekins, place them in the fridge, and prepare your caramelized sugar layer before serving.
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What is creme brulee?
It literally translates to burnt cream and consists of a custard base, usually made using eggs, heavy cream, and vanilla bean, with a blow-torched crispy sugar topping.
Our egg-free and dairy-free creme brulee is a healthier twist on a classic. Plus, it’s lower in calories, fat, and sugar!
Ingredients + Substitutions
Here’s everything you’ll need to make our healthier version of vegan creme brulee.
- Tofu: Use extra firm tofu so you don’t need to thicken the base with cornstarch or other starches or thickeners. (This also means we don’t need to cook the base.)
- Maple syrup: To sweeten the custard base.
- Coconut sugar: For added sweetness, but also to sprinkle over the base for the caramelized sugar topping.
- Vanilla: Use pure vanilla extract, not the artificially flavoured kind.
- Lemon: For slight citrus and tang to boost the flavour of the base.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add everything except the sugar for the topping to your food processor. (photo 1)
Process until combined and smooth, scraping the sides as needed. (photo 2)
Divide the mixture among your ramekins and refrigerate for 1 hour. (photo 3)
Then add 1 teaspoon of sugar on top of each one and burn it using a torch. (photo 4)
NOTES: Refrigerate the vegan creme brulee before topping it with the extra sugar overnight, or for a minimum of one hour. If you don’t have a torch to burn the sugar, you may place the sugar-topped ramekins under a broiler in your oven. Watch carefully until “burned” and crisp.
Top your vegan creme brulee with fresh berries, and/or mint, and enjoy.
Equipment
I use this Cuisinart food processor but you may also use a blender to process the vegan custard. However, I prefer a food processor for the ease of transferring the mixture.
Use ramekins or another heatproof dish to divide your servings. You may use any size ramekin you have and just divide the mixture accordingly for more or fewer servings.
A blow torch is the easiest way to burn the sugar on top, but if you don’t have one, you may use your oven broiler instead.
Storage
Leftovers will keep refrigerated for 3-4 days, however, the crispy sugar topping will get softer the longer it sits.
I don’t recommend freezing.
Expert Tips | Notes
- Propane gas torches are highly flammable and must be kept away from heat, open flame, and prolonged sunlight exposure. Use them only in well-ventilated areas and follow the torch manufacturer’s instructions.
- Using unrefined coconut sugar for the topping means that your topping will be darker than traditional creme brulee which uses white sugar.
More delicious healthier vegan desserts
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
For the Custard Base
- 12 ounce (340 grams) extra firm tofu drained, use GMO-free soy if possible
- ¼ cup unrefined coconut sugar
- ¼ cup maple syrup
- 2 teaspoons pure vanilla extract
- 1 tablespoon lemon juice
For Topping
- 3-6 teaspoons coconut sugar 1 teaspoon for each ramekin
For Garnish
- raspberries, blackberries, strawberries, mint
Instructions
- Add all the ingredients for the custard base to your food processor and blend until completely combined and smooth, scraping down the sides as needed.
- Transfer the mixture to your ramekins. (I used three 6-ounce ramekins, or you may use six 3-4 ounce ramekins for additional servings.) Then refrigerate for at least one hour (or overnight.)
- Next, sprinkle one teaspoon of coconut sugar on top of each base. Then use a blow torch to burn the sugar until it's dark and crispy. Wait 2-3 minutes to let the sugar topping cool and then garnish as desired.
Notes
- Propane gas torches are highly flammable and must be kept away from heat, open flame, and prolonged sunlight exposure. Use them only in well-ventilated areas and follow the torch manufacturer’s instructions.
- Using unrefined coconut sugar for the topping means that your topping will be darker than traditional creme brulee which uses white sugar.
Lynette says
I am very new to this way of eating and I think I was supposed to “press” the tofu. It was quite tasty, but very runny.
Rosa says
Glad you enjoyed it!
I didn’t need to press the tofu, however, it does need to be drained. Did you drain it or make any other changes to the recipe?
Sandy says
Looks wonderful! Can the coconut sugar be replaced with maple syrup or date paste. I can’t eat coconut.
Rosa says
For the filling, that should be fine, however, I don’t think a liquid sweetener will burn for the topping. You can try another granulated sugar instead. Let us know how it goes if you give it a try. 🙂
Saraswati says
fantastique j’ai hâte de l’essayer 🙂
Lucie CK says
Oh my gosh how exciting is this! I didn’t think vegan crème brûlée would be possible — can’t wait to try this recipe 🙂
Lucie CK says
I made it. Sooo good!!!
Rosa says
Yay! So glad you enjoyed it. 🙂