Indulge in this Vegan Crème Brûlée, with warming golden milk spices, a creamy custard, and topped with a perfectly caramelized sugar layer. It's an elegant dessert that's easy to make with simple ingredients, yet it's a delicious plant-based, dairy-free crème brûlée for special occasions or when you just want to spoil yourself.
I always look forward to making this crème brûlée when I want something a little magical. The creamy custard is made with golden sun milk powder, like the one I use to make my golden milk ice cream. It's a spice and herb blend that includes turmeric, black pepper, and ginger, creating a golden hue and adding delicious, warming flavors. The top comes with a crisp sugar layer, which never fails to make me smile. It's a vegan dessert that impresses every time!
Golden milk, especially using Anima Mundi's Golden Sun Milk, is packed with warming, anti-inflammatory spices like turmeric and ginger that help support immunity, digestion, and overall wellness. It's one of my favorite cozy ways to give my body a little extra support, especially during colder months or when I feel run-down.
If you want more simple, plant-based ways to support your immune system, make sure to check out my post on 15 immune-boosting herbs. I go over easy ingredients you can add to your daily routine.
Note: I recommend Anima Mundi Golden Milk. It contains lovely key botanicals, adds amazing flavors, and makes this dessert an even better mood booster. Use code "NATURALVEGAN" to get 15% off. But just in case you don't have it on hand, see my other recommendations in the Recipe FAQs
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Ingredients To Make This Easy Vegan Crème Brûlée Recipe:
- Coconut Cream: It's the base of the custard, it creates a rich, creamy texture, and naturally adds healthy fats for a smooth mouthfeel. Use full-fat for the best results.
- Plant-Based Milk: I like oat or almond milk, but any plant milk works. It lightens the custard slightly and blends beautifully with the coconut cream.
- Maple Sugar / Coconut Sugar: A natural, unrefined sweetener that adds gentle sweetness and complements the warm golden milk spices without overpowering the custard. Monk fruit is another great option.
- Anima Mundi Golden Sun Milk Powder: This is the star ingredient that gives the custard its signature golden hue and subtle spiced flavor. You can use a pinch more for extra color or flavor. Use some to make my golden milk cinnamon rolls as well.
- Corn Starch: This acts as a thickening agent, as in my grapefruit bars, to turn the custard into a silky, spoonable dessert. Mix with a little plant milk first to avoid lumps.
- Vanilla Extract: This adds warmth and a depth of vanilla flavor to the custard, balancing the spices and enhancing the overall dessert.
- Raw Cane Sugar (for the brûlée topping): Sprinkled on top, then caramelized with a kitchen torch to create that classic, crunchy crust that makes crème brûlée so iconic.
See the recipe card for quantities.
How To Make It:
- 1. Prepare the Custard Base: In a medium saucepan over medium heat, combine the coconut cream, plant-based milk, sweetener, and Golden Sun Milk powder. Stir frequently until the mixture begins to gently boil and the spices are fragrant.
- 2. Thicken the Custard: In a small bowl, whisk the cornstarch with a few tablespoons of plant milk or warm water to create a smooth slurry. Reduce the heat to low and slowly whisk the slurry into the custard base. Continue stirring constantly for 3-5 minutes until the mixture thickens to a creamy, pudding-like consistency. Remove from the heat and stir in the vanilla extract.
- 3. Chill the Custard: Pour the custard evenly into heat-proof ramekins, smoothing the tops. Allow to cool slightly, then cover and refrigerate for at least 2 hours until fully set.
- 4. Caramelize the Tops: Just before serving, sprinkle 1 tablespoon of raw cane sugar evenly over each custard. Use a kitchen torch to carefully caramelize the sugar until golden and crisp. Let the tops cool 2-3 minutes, so they form that signature crackly layer.
- 5. Serve: Garnish the individual ramekins with a light drizzle of coconut cream or fresh berries or figs if desired, and serve chilled. Enjoy!
Top Tips:
- Smooth Custard: Whisk constantly when adding the corn starch slurry to avoid lumps and achieve a silky texture.
- Even Layer: Pour the custard carefully and evenly into ramekins so each serving has a uniform thickness for perfect caramelization.
- Golden Topping: Use a culinary torch in slow, circular motions to avoid burning the sugar, and let it cool for a few minutes at room temperature before serving to get that crunchy topping. Keep a small splash of water nearby to cool the torch tip if needed.
Variations And Substitutions:
- Nut-Free Option: Use soy milk or oat milk in place of almond milk if you need to keep it nut-free.
- Sweetener Swap: Replace coconut sugar with maple sugar, monk fruit, or a sugar-free alternative to suit your diet.
- Alternative Thickener: Arrowroot powder works well instead of cornstarch for a smooth, gluten-free custard.
- Vanilla Flavor: Enhance the vanilla flavor by using vanilla bean paste or powder if you have it on hand from making my vanilla bean ice cream.
- Extra Garnish: Top with toasted coconut flakes, cacao nibs, or a few fresh berries for a festive look.
- Flavor Boost: Add a pinch of ground cinnamon or cardamom to the custard for extra warmth and subtle complexity.
Storage:
- Refrigerator: Cover ramekins with plastic wrap or keep in an airtight container. The custard will stay fresh for up to 3-4 days.
- Freezer: Freeze for up to 2 weeks in individual ramekins. Thaw in the fridge for a few hours before brûléeing the sugar top.
- Sugar Topping: Always brûlée the sugar immediately before serving; do not pre-burn and store, as it will soften over time.
Equipment Needed:
- Medium-Sized Saucepan: For cooking the custard base.
- Whisk: To blend the coconut cream, plant milk, and cornstarch slurry smoothly.
- Ramekins: For individual servings.
- Kitchen Torch (or Broiler): To caramelize the sugar topping.
- Spatula: For pouring and smoothing the custard into ramekins.
Recipe FAQs:
Yes! Place the custards under a broiler on high for 1-2 minutes, watching closely to prevent burning.
Absolutely. Chill the custard for several hours or overnight. Add the sugar topping just before serving for the best crackly texture.
Yes, a small pinch of turmeric, ginger, or cinnamon can be added to the custard for an extra warm flavor and vibrant color. But I highly recommend trying Anima Mundi Golden Milk because it offers so many energizing and adaptogenic benefits. Plus, use code "NATURALVEGAN" to get 15% off.
Yes, this recipe contains no gluten when using standard plant-based milks and coconut cream.
More Amazing Vegan Treats To Try Next:
Looking for other recipes like this? Try these:
If you try this Golden Milk Vegan Creme Brulee Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Vegan Golden Milk Creme Brulee
Equipment
- 2 ramekins
Ingredients
- 1 13oz can coconut cream
- 1 tablespoon Anima Mundi Golden Sun Milk Use code: "NATURALVEGAN" for 15% off!
- ⅔ cup plant-based milk of choice such as oat or almond
- ⅓ cup granulated sweetener coconut sugar, maple sugar, monk fruit
- ⅓ cup cornstarch
- 2 teaspoons vanilla extract
- 3 tablespoons raw cane sugar for brûlée topping
Instructions
Make the custard base:
- In a medium saucepan, whisk together the coconut cream, plant-based milk, sweetener, and Golden Sun Milk powder. Heat over medium, stirring frequently until it begins to gently boil.
Add the cornstarch slurry:
- In a small bowl, mix the cornstarch with a few tablespoons of warm water or plant milk to create a smooth slurry. Once the custard base reaches a boil, reduce heat to low and whisk in the slurry. Continue stirring constantly for 3-5 minutes, or until the mixture thickens to a pudding-like consistency. Remove from heat and stir in vanilla extract.
Chill:
- Pour the custard evenly into 4 ramekins. Let cool slightly, then refrigerate for at least 2 hours until fully set.
Brûlée the tops:
- Just before serving, sprinkle 1 tablespoon of raw cane sugar on each custard. Use a kitchen torch to caramelize the sugar until it's golden and crisp. Let cool 2-3 minutes for that signature crackly top.
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