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Classic French Creme Brulee Vegan Glutenfree. Creamy creme brulee with a surprise ingredient for the perfect custard. Dairy-free, soy-free Dessert. Vegan Recipe
Its Wednesday and another amazing food blogger is here today sharing one of my favorite desserts from long long ago. And who better to bring a perfect Brûlée to us than Sarah who is trained in French Patisserie. Look at the pictures! Sarah at My darling vegan has you covered with a wonderful collection of everyday recipes, desserts and Raw goodies. Today Sarah brings Vegan Creme Brulee.
Thank you for the guest post Sarah. The Creme Brûlée looks awesome!
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Hello friends! I am honored to be hosted by Vegan Richa today. Richa was one of the first people who reached out to me when I first started blogging. Very new to the whole concept (of the internet), I was a bit lost in the woods. Before I started blogging I didn’t know how to upload a picture from my camera onto the computer, I didn’t really know how to use Google, and I was still trying to figure out what “blogging” meant. When Richa reached out to me, I was so grateful for that nudge in the right direction and very quickly I learned that blogging wasn’t just about creative recipes, artistic pictures, and funny stories. It was, and this is the best part, a beautifully intertwined community. Thank you Richa for welcoming me into that community.
For this special post, I made something that I have been dreaming up for some time. In 2009 I attended a baking and patisserie culinary school. As a vegan this was an unexpected choice, but I was new to Portland, unemployable, and in serious need of a job. If I would ever use my culinary school to move vegan cuisine forward, I did not know.
I remember making creme brûlée in class. I learned how to get the perfect consistency and texture, and to burn a beautiful top. I remember tasting it. On the tip of my tongue I placed a small amount of custard. Oh the wave of nausea that followed as I thought about what I had just put in my mouth. At that moment I distinctly remember questioning myself. What am I, a vegan, doing here?
Now, four years and a weekend of trial and error later, I recreated that creme brûlée that made me shudder and question my choices. This time, I ate the whole thing with only chills of delight.
In the end I do believe that with my culinary education I can and will continue to push the limits of vegan cuisine so that the mainstream does not see my work as vegan desserts but simply desserts.
I’m not one to keep it Enjoy!
Thank you Richa for letting me stop by, it’s been an honor!
-Sarah@thesweetlife
Sarah's Classic French Creme Brûlée Vegan Creme Brulee Recipe
Classic French Creme Brulee Vegan Glutenfree. Creamy creme brulee with a surprise ingredient for the perfect custard. Dairy-free, soy-free Dessert. Vegan Recipe
Ingredients
- 1 cup cashews, soaked 6-8 hours
- 1/2 cup water
- 2 cups almond milk
- 1/2 cup granulated sugar
- 1/4 cup + 2 tbsp chickpea flour
- 1 1/2 tbsp cornstarch
- 1/8 tsp of salt
- 2 vanilla beans, split and scraped
- 2-3 tbsp granulated sugar
Instructions
- Drain and rinse cashews and place in a food processor or high-powered blender. Add water and and puree until completely smooth, scraping the sides as needed. Set aside.
- In a medium saucepan stir together almond milk, 1/2 cup of sugar, chickpea flour, cornstarch, salt, and vanilla beans with it's pulp. Heat over medium heat, stirring constantly. Bring to a low boil. At this point the milk mixture will start to become thick. Continue stirring, scraping the sides of the pot, allowing milk to boil for two minutes. This ensures that the cornstarch and chickpea flour are cooked. Remove from heat and let cool for 10 minutes.
- Place four ramekins or custard cups onto a sheet tray over a flat surface.
- Once mixture has cooled slightly, remove vanilla beans and set aside. Add the thick milk mixture to the pureed cashews in the food processor. Blend until completely smooth. Pour evenly into ramekins. Cover with tin foil and refrigerate until chilled all the way through, at least 3 hours. At this point they could also remain in the refrigerator for 3-4 days.
- Now to the fun part!
- Just before serving, add about 1/2 tbsp of sugar on top of each custard. Spread evenly a thin layer on top by rotating the custard dish in a circular motion. Tap off any excess sugar. Using a torch, melt the sugar so that it begins to bubble and turn golden.
Notes
Here is a good video demonstration on finishing creme brulee, both with a torch or in the oven.
Once the top is burnt, you'll want to eat within an hour. Do not place back in the refrigerator as it will melt the burnt top.
Variations:
simple, so while I was whipping these up in my kitchen I tried a few different variations.
Cafe au Lait: substitute 1/2 cup strongly brewed coffee or espresso for the water. Blend with cashews just as in the recipe above.
Salted Caramel: Add 1/4 cup vegan caramel sauce to the cashews when adding milk mixture. Increase salt to 1/4 teaspoon. Once burnt, top with a small pinch of good sea salt.
Nutritional values based on one serving
Nutrition
Calories: 367kcal, Carbohydrates: 49g, Protein: 8g, Fat: 16g, Saturated Fat: 2g, Sodium: 246mg, Potassium: 288mg, Fiber: 2g, Sugar: 33g, Calcium: 166mg, Iron: 2.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Wow! And you make it look so easy, Sarah! Beautiful work! 🙂 Note to self: Must buy kitchen torch…
I actually bought one for this project and so glad I did! Creme Brûlée is the perfect dessert to impress those vegan skeptics.
I’m allergic to cornwhat can I use instead of corn starch?
You can try subbing out for 2 more tbsp of chickpea flour. I tried it this way earlier and I found it didn’t set up quite as perfectly, but it was still a very good creme brûlée.
I think you can use other starches like tapioca or arrowroot as well.
wow!!! 🙂 must try, have the torch lurking in a drawer:)
I dont have a torch, but i am still going to make some!!
I must try this – interested to see how it will taste with chickpea flour.
The chickpea flour isn’t tasted at all. It’s just important that you allow the milk mixture to boil for a full two minutes so that the cornstarch and flour is completely cooked…otherwise you will taste both a bit in the final product.
I am trying it out this weekend Amy and will let you know :). usually once cooked chickpea flour isnt as nutty and prominent.
Ok I has to make some, so i did make a 3 inch ramekin size and you really cannot taste the chickpea flour!
Great looking piece of art… I mean dessert!
I agree:) a well done brulee is so pretty.. look at that crackle1
Thank you, Marie
Something new to try! Thanx guys!
Thanks Payal.
I was looking for egg free.. Perfect timing.. Looks good
Thank you Veena.
lovely and delicious recipe..have to try this sometime..
https://foody-buddy.blogspot.com/
Thank you Gayathri.
I just bought a chef torch for jewelry making purposes but have been itching to try it in the kitchen too. So this post is here at the perfect time! 🙂
I thought crème brûlée was a very complicated dessert but you’ve made the whole process sound so simple and doable. And the dessert looks extremely fancy too!
Thank you both for this awesome guest post! 🙂
Thanks Sus! yes, use that torch:)
Creme Brûlée is sneaky like that. It’s pretty easy to put together, but it will impress bigtime.
Wow and YUM! I miss creme brulee and this looks so delish – will definitely try.
Thank you Mary!
Why chickpea flour? Is it a consistency thing or a taste thing? I love baking and have been toying around with different flours so I was just wondering if another type could be used or if there was a specific reason for that one.
chickpea flour has an eggy flavor and texture. Other flours will range from gritty to gel like in texture