Brooks Headley Vegan Creme Brulee Recipe Made Easy

Discover the exquisite delight of Brooks Headley’s Vegan Crème Brûlée, a luscious twist on the classic French dessert that’s entirely plant-based. This recipe masterfully blends creamy coconut milk with silken tofu, creating a smooth and velvety custard that rivals its traditional dairy counterpart.

The crowning glory, a perfectly torched caramelized sugar crust, offers that iconic crackle and crunch that makes crème brûlée so irresistible.

Whether you’re vegan, lactose-intolerant, or simply seeking a decadent yet wholesome treat, this recipe is a must-try. It’s elegant enough for dinner parties and simple enough for cozy nights in.

Plus, it’s a fantastic way to impress guests with a sophisticated dessert that’s kind to animals and the environment. Ready to make a vegan crème brûlée that will wow everyone at your table?

Let’s dive in!

Why You’ll Love This Recipe

This vegan crème brûlée recipe is a game changer for several reasons. First, it uses accessible, whole-food ingredients like coconut milk and silken tofu to achieve that rich, custardy texture without eggs or dairy.

The recipe balances natural sweetness with the subtle depth of vanilla and a hint of almond extract, creating layers of flavor.

It’s also incredibly versatile and forgiving — no need to worry about curdling or overcooking. The caramelized sugar topping adds a nostalgic crunch that pairs perfectly with the creamy base.

Best of all, it’s a healthier alternative to the classic, making it suitable for those with dietary restrictions or anyone looking to indulge without guilt.

Ingredients

• 1 cup canned full-fat coconut milk
• 1/2 cup silken tofu, drained
• 1/3 cup organic cane sugar, plus extra for topping
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional, but recommended)
• Pinch of turmeric (for color, optional)
• Pinch of sea salt

Equipment

• Blender or food processor (for smooth custard)
• 4 ramekins (about 6 oz each)
• Baking dish (to create a water bath)
• Kitchen torch (for caramelizing sugar)
• Mixing bowls
• Measuring cups and spoons
• Fine mesh sieve (optional, for extra smoothness)

Instructions

1. Preheat your oven to 325°F (160°C). Position a rack in the middle of the oven.
2. Blend the custard base: In a blender or food processor, combine coconut milk, silken tofu, 1/3 cup sugar, vanilla extract, almond extract (if using), turmeric (for color), and sea salt. Blend until perfectly smooth and creamy, about 1-2 minutes.
3. Strain the mixture (optional): For an ultra-silky texture, pour the custard through a fine mesh sieve into a bowl, pressing gently with a spatula to remove any lumps.
4. Prepare the ramekins: Place your ramekins inside a large baking dish. Pour the blended custard evenly into each ramekin, filling nearly to the top.
5. Create a water bath: Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This gentle cooking method ensures even heat distribution and prevents cracking.
6. Bake: Place the baking dish in the oven and bake for 35-40 minutes, or until the custards are just set but still slightly jiggly in the center.
7. Cool down: Remove ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 3 hours or overnight to allow the custard to fully set and the flavors to meld.
8. Caramelize the sugar topping: Just before serving, sprinkle a thin, even layer of sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Let the sugar harden for a minute before serving.

Tips & Variations

“For a citrus twist, add a teaspoon of finely grated lemon or orange zest to the custard base before blending.”

• Make it gluten-free: This recipe is naturally gluten-free, perfect for those avoiding wheat.
• Use other plant milks: Almond or cashew milk can substitute coconut milk but may alter texture and flavor.
• Sweetener swaps: Maple syrup or agave nectar can replace sugar, though the caramelizing step works best with cane sugar.
• Flavor variations: Try adding a touch of espresso powder for a mocha version or cinnamon for warmth.
• Storage: Keep leftovers refrigerated for up to 3 days. Re-torch sugar topping just before serving for best texture.

Nutrition Facts

Serving Suggestions

Serve this vegan crème brûlée chilled, right after torching the sugar topping to keep that satisfying crackle. Garnish with fresh berries like raspberries or blueberries to add brightness and color.

A small sprig of mint can also elevate the presentation.

For a festive touch, pair it with a cup of rich espresso or a glass of dessert wine. If you enjoy exploring more delightful vegan desserts, be sure to check out our Lemon Ricotta Pasta With Arugula Recipe for a savory contrast, or unwind with a refreshing Huckleberry Margarita Recipe to complete your meal.

Conclusion

Brooks Headley’s vegan crème brûlée recipe is a testament to how delicious and luxurious plant-based desserts can be. With simple ingredients and a straightforward process, you can create a dessert that feels indulgent yet aligns with your values and dietary needs.

This recipe is perfect for impressing guests or treating yourself to a sweet finale that satisfies every craving.

Its creamy texture, delicate flavors, and signature caramelized crust make it a standout in the world of vegan sweets. Don’t hesitate to experiment with the variations or pair it with complementary dishes like those found in our collection of Low Fodmap Appetizer Recipes or hearty main courses.

Happy cooking and enjoy every bite!

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