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!
[email protected]
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
Servings: 4
Calories: 367kcal
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.
Mary @ Veganishy says
April 10, 2013 at 6:16 pmWow and YUM! I miss creme brulee and this looks so delish – will definitely try.
Richa says
April 11, 2013 at 4:39 amThank you Mary!
Kristen says
November 26, 2019 at 7:09 pmWhy 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.
Richa says
November 26, 2019 at 9:50 pmchickpea flour has an eggy flavor and texture. Other flours will range from gritty to gel like in texture
Veganosaurus says
April 10, 2013 at 7:32 pmI 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! 🙂
Richa says
April 11, 2013 at 4:42 amThanks Sus! yes, use that torch:)
[email protected] says
April 11, 2013 at 4:43 pmCreme Brûlée is sneaky like that. It’s pretty easy to put together, but it will impress bigtime.
Gayathri Ramanan says
April 10, 2013 at 8:49 pmlovely and delicious recipe..have to try this sometime..
http://foody-buddy.blogspot.com/
Richa says
April 11, 2013 at 4:42 amThank you Gayathri.
Veena Theagarajan says
April 10, 2013 at 11:04 pmI was looking for egg free.. Perfect timing.. Looks good
Richa says
April 11, 2013 at 4:42 amThank you Veena.
Payal says
April 10, 2013 at 11:15 pmSomething new to try! Thanx guys!
Richa says
April 11, 2013 at 4:42 amThanks Payal.
Marie Roxanne says
April 10, 2013 at 11:19 pmGreat looking piece of art… I mean dessert!
Richa says
April 11, 2013 at 4:43 amI agree:) a well done brulee is so pretty.. look at that crackle1
[email protected] says
April 11, 2013 at 4:41 pmThank you, Marie
Amy says
April 11, 2013 at 9:09 amI must try this – interested to see how it will taste with chickpea flour.
[email protected] says
April 11, 2013 at 4:37 pmThe 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.
Richa says
April 12, 2013 at 1:25 amI am trying it out this weekend Amy and will let you know :). usually once cooked chickpea flour isnt as nutty and prominent.
Richa says
April 12, 2013 at 4:42 amOk I has to make some, so i did make a 3 inch ramekin size and you really cannot taste the chickpea flour!
christine says
April 11, 2013 at 11:43 amwow!!! 🙂 must try, have the torch lurking in a drawer:)
Richa says
April 12, 2013 at 1:41 amI dont have a torch, but i am still going to make some!!
Anonymous says
April 11, 2013 at 12:25 pmI’m allergic to cornwhat can I use instead of corn starch?
[email protected] says
April 11, 2013 at 4:39 pmYou 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.
Richa says
April 12, 2013 at 1:42 amI think you can use other starches like tapioca or arrowroot as well.
Kristy says
April 11, 2013 at 3:17 pmWow! And you make it look so easy, Sarah! Beautiful work! 🙂 Note to self: Must buy kitchen torch…
[email protected] says
April 11, 2013 at 4:41 pmI actually bought one for this project and so glad I did! Creme Brûlée is the perfect dessert to impress those vegan skeptics.
anunrefinedvegan.com says
April 11, 2013 at 4:38 pmOh 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…
Richa says
April 12, 2013 at 1:43 amI know right.. who would have thunk to add chickpea flour in a brulee! i love her raw creations.. they are all so pretty:)
dreaminitvegan says
April 12, 2013 at 1:14 amLooks delicious! I don’t like using chickpea flour in sweet desserts but you say you can’t taste it at all?
Richa says
April 12, 2013 at 4:41 ami just made a smaller portion and you really cannot taste the chickpea flour!:))
wgfoodie says
April 12, 2013 at 2:41 pmWow – this looks fantastic. Making this tonight, for sure! Thanks so much for sharing 🙂
Wholesale Gluten Free says
April 15, 2013 at 7:50 amIts look Fantastic..awesome dish for childrens!
vedgedout.com says
April 15, 2013 at 3:58 pmAmazing is an understatement for that creme brulee! Oh man, the raw oreos too! YUM!
Debbie says
May 28, 2013 at 7:06 pmWow! Looks so good! Will definitely try this, but don’t have a torch 🙁 Any suggestions, or should I just go buy one?
Richa says
May 28, 2013 at 7:15 pmYou 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
Debbie says
May 28, 2013 at 10:29 pmOh thank you!!! 🙂
Anonymous says
August 5, 2013 at 10:52 amA 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?
Richa says
December 6, 2014 at 3:20 pmthe custard would be too thin without the cashews. maybe try coconut milk and thicken with agar and chickpea flour.
Anonymous says
August 31, 2013 at 4:47 amHi there. The Brulees look fantastic. Could I sub Coconut sugar for the granule sugar?
Richa says
December 6, 2014 at 3:18 pmsure, try it with coconut sugar.
Barbara says
January 13, 2015 at 3:29 amHi 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
Seema says
February 9, 2015 at 12:33 pmHi 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?
Richa says
February 9, 2015 at 5:11 pmits 1/2 cup water. it will be a thick cream.
Sundus says
February 12, 2015 at 5:58 amHey can we use vanilla essence instead of vanilla beans and also can normal milk be used instead of almond milk???
Rebeca Torre says
May 1, 2019 at 6:00 amhello, 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
Rebeca Torre says
May 1, 2019 at 6:01 amhello, 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
Richa says
May 1, 2019 at 10:24 amSuree, but you would need to find that kind of spoon for that with a handle and that can take that much heat. 🙂
Danielle says
November 20, 2019 at 6:34 pmCan I sub another flour in place of chickpea flour?
Richa says
November 27, 2019 at 10:50 pmuse 1/4 cup all purpose flour. the texture will be a bit more gel like with all purpose flour
Katie Thomas says
October 5, 2020 at 7:33 pmThis 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!
Anne says
January 6, 2021 at 11:40 amAn excellent pudding! Evey bit as good as the original! Thanks for the recipe. ❤❤