I tested, tinkered and tasted. A vegan crème brûlée is not as easy as originally imagined. After all, the consistency, color and shape have to be right. But how did it all start?
Last Sunday I started a poll on Instagram. It was about realizing YOUR dream recipes. I thought to myself, maybe one or the other has a recipe or dish that he hasn’t succeeded in so far. Or that he would have liked to have veganized.
So I started a survey and your response was just GREAT. I was so happy about all your suggestions, wishes and ideas.
And of course I wrote them all out for me. For future projects …
The winner was drawn at randomly: I swiped the page with my eyes closed and at some point just stopped. My finger landed on the wish “Crème Brûlée. And I just thought:” Ohh no! Not something that difficult! “😅
Well, let’s put it this way: I just dared, with the thought that I first had to find out HOW to make crème brûlée in general and then find out how to make it vegan. But I didn’t let that stop me. On the contrary, somehow I totally loved creating a good recipe. It was fun how different results can be.
So my first attempt was a complete fail! 🙈 More like a kind of pudding. The second kind of flocked. But the third attempt: The blast! This is also the crème brûlée that you can see in the photos here. Made from a base of coconut milk and vanilla, refined with brown sugar. Simply really tasty and much easier than expected.
But now I’ll now let you wait any longer. Here’s the recipe. Enjoy 🎉
A classic dessert relaunched: delicious and quick vegan crème brûlée. Simply and ultimately delicious! Courisous? Check out HOW 🎉
- 400 g coconut milk (can) can
- 1/2 teaspoon vanilla powder
- 3 tbsp cane sugar or brown sugar
- 200 ml almond milk
- 2 tsp agar agar
- 1 pck vanilla pudding powder (vegan) vegan
- 4 tbsp cane sugar or brown sugar to top
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Note: A flambé burner is essential for this recipe. I’ve tried other methods as well. However, none was as effective as the flambé burner.
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Prepare 4 glasses of 200 ml each.
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Mix coconut milk, vanilla pulp and cane sugar in a saucepan and cook slowly.
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In a bowl, mix the almond drink, agar agar and vanilla pudding powder with a whisk to a homogeneous mass.
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Add the almond drink mass to the coconut milk mass in the saucepan and bring to the boil while stirring constantly.
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As soon as the mass thickens, stir briefly and then distribute evenly over the 4 glasses and let cool for 30 minutes at room temperature. Then chill in the refrigerator for about 1.5 hours.
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Once the glasses are well chilled (is perfect for preparing the crème brûlée in advance when guests are about to eat. This is how you can prepare up to this step) from the refrigerator. Spread 1 tablespoon of cane sugar on each glass.
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Now use the flambé burner (carefully!) To caramelize the sugar and thus create the crunchy sugar layer known for the crème brûlée.
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Then best serve directly.
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You've made this recipe? YAY 🎉
Don't forget to tag me @therawberry over on instagram if you remake this one. I'd love to see your recreations. 🎉
Thank you so much for stopping by! And if you liked this recipe, don’t forget to leave some feedback below ♥️.
Enjoy your day, and much fun with that recipe! 🍴
Marie 🙋🏼♀️
