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Sarah’s Classic French Creme Brûlée. Vegan Creme Brulee Recipe

April 10, 2013 By Richa 57 Comments

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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
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Vegan Classic French Creme Brulee | Vegan Richa
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!
. 


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.


Classic French Creme Brulee Vegan Creme Brulee Glutenfree

Classic French Creme Brulee - Vegan Creme Brulee Recipe | VeganRicha.comI’m not one to keep it 

Enjoy!


Classic French Creme Brulee Vegan Gluten-free | VeganRicha.com

Thank you Richa for letting me stop by, it’s been an honor!

[email protected]
Print Recipe
5 from 4 votes

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
Prep Time6 hrs
Cook Time25 mins
Total Time6 hrs 25 mins
Course: Dessert
Cuisine: American
Servings: 4
Calories: 367kcal
Author: Vegan Richa

Ingredients

  • 1 cup (129 g) cashews soaked 6-8 hours
  • 1/2 cup (125 ml) water
  • 2 cups (500 ml) almond milk
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (30.24 g) + 2 tbsp chickpea flour
  • 1 1/2 tbsp (1.5 tbsp) cornstarch
  • 1/8 tsp (0.13 tsp) of salt
  • 2 vanilla beans split and scraped
  • 2-3 tbsp (2 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

Nutrition Facts
Sarah's Classic French Creme Brûlée Vegan Creme Brulee Recipe
Amount Per Serving
Calories 367 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 246mg11%
Potassium 288mg8%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 33g37%
Protein 8g16%
Calcium 166mg17%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: dessert, gluten free, soy free Tagged With: eggless, vegan



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  1. Mary @ Veganishy says

    April 10, 2013 at 6:16 pm

    Wow and YUM! I miss creme brulee and this looks so delish – will definitely try.

    Reply
    • Richa says

      April 11, 2013 at 4:39 am

      Thank you Mary!

      Reply
    • Kristen says

      November 26, 2019 at 7:09 pm

      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.

      Reply
      • Richa says

        November 26, 2019 at 9:50 pm

        chickpea flour has an eggy flavor and texture. Other flours will range from gritty to gel like in texture

        Reply
  2. Veganosaurus says

    April 10, 2013 at 7:32 pm

    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! 🙂

    Reply
    • Richa says

      April 11, 2013 at 4:42 am

      Thanks Sus! yes, use that torch:)

      Reply
    • [email protected] says

      April 11, 2013 at 4:43 pm

      Creme Brûlée is sneaky like that. It’s pretty easy to put together, but it will impress bigtime.

      Reply
  3. Gayathri Ramanan says

    April 10, 2013 at 8:49 pm

    lovely and delicious recipe..have to try this sometime..
    http://foody-buddy.blogspot.com/

    Reply
    • Richa says

      April 11, 2013 at 4:42 am

      Thank you Gayathri.

      Reply
  4. Veena Theagarajan says

    April 10, 2013 at 11:04 pm

    I was looking for egg free.. Perfect timing.. Looks good

    Reply
    • Richa says

      April 11, 2013 at 4:42 am

      Thank you Veena.

      Reply
  5. Payal says

    April 10, 2013 at 11:15 pm

    Something new to try! Thanx guys!

    Reply
    • Richa says

      April 11, 2013 at 4:42 am

      Thanks Payal.

      Reply
  6. Marie Roxanne says

    April 10, 2013 at 11:19 pm

    Great looking piece of art… I mean dessert!

    Reply
    • Richa says

      April 11, 2013 at 4:43 am

      I agree:) a well done brulee is so pretty.. look at that crackle1

      Reply
    • [email protected] says

      April 11, 2013 at 4:41 pm

      Thank you, Marie

      Reply
  7. Amy says

    April 11, 2013 at 9:09 am

    I must try this – interested to see how it will taste with chickpea flour.

    Reply
    • [email protected] says

      April 11, 2013 at 4:37 pm

      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.

      Reply
    • Richa says

      April 12, 2013 at 1:25 am

      I am trying it out this weekend Amy and will let you know :). usually once cooked chickpea flour isnt as nutty and prominent.

      Reply
    • Richa says

      April 12, 2013 at 4:42 am

      Ok I has to make some, so i did make a 3 inch ramekin size and you really cannot taste the chickpea flour!

      Reply
  8. christine says

    April 11, 2013 at 11:43 am

    wow!!! 🙂 must try, have the torch lurking in a drawer:)

    Reply
    • Richa says

      April 12, 2013 at 1:41 am

      I dont have a torch, but i am still going to make some!!

      Reply
  9. Anonymous says

    April 11, 2013 at 12:25 pm

    I’m allergic to cornwhat can I use instead of corn starch?

    Reply
    • [email protected] says

      April 11, 2013 at 4:39 pm

      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.

      Reply
    • Richa says

      April 12, 2013 at 1:42 am

      I think you can use other starches like tapioca or arrowroot as well.

      Reply
  10. Kristy says

    April 11, 2013 at 3:17 pm

    Wow! And you make it look so easy, Sarah! Beautiful work! 🙂 Note to self: Must buy kitchen torch…

    Reply
    • [email protected] says

      April 11, 2013 at 4:41 pm

      I actually bought one for this project and so glad I did! Creme Brûlée is the perfect dessert to impress those vegan skeptics.

      Reply
  11. anunrefinedvegan.com says

    April 11, 2013 at 4:38 pm

    Oh how I’ve missed creme brulee! This one will be fun to try out. I love Sarah’s blog – so many delicious and creative recipes. I’ve already printed out the Oreos…

    Reply
    • Richa says

      April 12, 2013 at 1:43 am

      I know right.. who would have thunk to add chickpea flour in a brulee! i love her raw creations.. they are all so pretty:)

      Reply
  12. dreaminitvegan says

    April 12, 2013 at 1:14 am

    Looks delicious! I don’t like using chickpea flour in sweet desserts but you say you can’t taste it at all?

    Reply
    • Richa says

      April 12, 2013 at 4:41 am

      i just made a smaller portion and you really cannot taste the chickpea flour!:))

      Reply
  13. wgfoodie says

    April 12, 2013 at 2:41 pm

    Wow – this looks fantastic. Making this tonight, for sure! Thanks so much for sharing 🙂

    Reply
  14. Wholesale Gluten Free says

    April 15, 2013 at 7:50 am

    Its look Fantastic..awesome dish for childrens!

    Reply
  15. vedgedout.com says

    April 15, 2013 at 3:58 pm

    Amazing is an understatement for that creme brulee! Oh man, the raw oreos too! YUM!

    Reply
  16. Debbie says

    May 28, 2013 at 7:06 pm

    Wow! Looks so good! Will definitely try this, but don’t have a torch 🙁 Any suggestions, or should I just go buy one?

    Reply
    • Richa says

      May 28, 2013 at 7:15 pm

      You can do it in the oven. I dont have a torch too and i made it in the oven. the burning is uneven but tastes the same:) here is the video Sarah has mentioned to try broiling it in the oven http://www.youtube.com/watch?v=432f9qOjbms

      Reply
    • Debbie says

      May 28, 2013 at 10:29 pm

      Oh thank you!!! 🙂

      Reply
  17. Anonymous says

    August 5, 2013 at 10:52 am

    A friend of mine is allergic to nuts. Is there anything you can suggest to replace the cashews? Do you think tahini would work? Or could I possibly just use straight chickpea flour?

    Reply
    • Richa says

      December 6, 2014 at 3:20 pm

      the custard would be too thin without the cashews. maybe try coconut milk and thicken with agar and chickpea flour.

      Reply
  18. Anonymous says

    August 31, 2013 at 4:47 am

    Hi there. The Brulees look fantastic. Could I sub Coconut sugar for the granule sugar?

    Reply
    • Richa says

      December 6, 2014 at 3:18 pm

      sure, try it with coconut sugar.

      Reply
  19. Barbara says

    January 13, 2015 at 3:29 am

    Hi Richa!
    I tried your recipe and it’s reeeally good… I think it may be a good suggestion for people who fear they have to quit desserts as they go vegan.
    Therefore I would ask for your permission to translate and publish your recipe on an italian website (www.agireoraedizioni.org -forum: http://www.veganhome.it) and on its pamphlets, with credits, of course. I hope you will allow me to share your great recipe.
    Thank you,
    Barbara

    Reply
  20. Seema says

    February 9, 2015 at 12:33 pm

    Hi Richa,
    Thanks for your wonderful recipes, you are so talented!
    Can you tell me the consistency of cashew mixture, how much water goes in for one cup of cashews?

    Reply
    • Richa says

      February 9, 2015 at 5:11 pm

      its 1/2 cup water. it will be a thick cream.

      Reply
  21. Sundus says

    February 12, 2015 at 5:58 am

    Hey can we use vanilla essence instead of vanilla beans and also can normal milk be used instead of almond milk???

    Reply
  22. Rebeca Torre says

    May 1, 2019 at 6:00 am

    5 stars
    hello, I was looking to make this créme brlée without torch, and I thought the idea was great, so I’ll copy it to see if you dare to do it this way

    Reply
  23. Rebeca Torre says

    May 1, 2019 at 6:01 am

    5 stars
    hello, I was looking to make this créme brlée without torch, and I thought the idea was great, so I’ll copy it to see if you dare to do it this way
    https://www.youtube.com/watch?v=r6KPWTVeyVs

    Reply
    • Richa says

      May 1, 2019 at 10:24 am

      Suree, but you would need to find that kind of spoon for that with a handle and that can take that much heat. 🙂

      Reply
  24. Danielle says

    November 20, 2019 at 6:34 pm

    Can I sub another flour in place of chickpea flour?

    Reply
    • Richa says

      November 27, 2019 at 10:50 pm

      use 1/4 cup all purpose flour. the texture will be a bit more gel like with all purpose flour

      Reply
  25. Katie Thomas says

    October 5, 2020 at 7:33 pm

    5 stars
    This was so genius and yet so easy! We gobbled them up. I made a coffee flavored custard by adding about a teaspoon of instant coffee to the almond milk mixture. Can’t wait to play more with this base!

    Reply
  26. Anne says

    January 6, 2021 at 11:40 am

    5 stars
    An excellent pudding! Evey bit as good as the original! Thanks for the recipe. ❤❤

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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