Creme brulee is one of France’s biggest exported desserts, consisting of a creamy custard topped with a burnt sugar caramel. Translating to ‘burnt cream’, it’s usually made with heavy cream, egg yolks, sugar and vanilla. You can grill these vegan versions, if not confident in using a blowtorch to burn the top. Some versions swap out vanilla for orange or chocolate. The dessert is served slightly chilled. Catalans claim that their version got there first, but this is often made with lemon or orange zest and flavoured with cinnamon (often served to mark the St Joseph’s Day in this highly Catholic country). Vegan Creme Brulee (Crowded Kitchen) is a perfect plant-based custard. This one has chai tea to add Indian spice.
Vegan Creme Caramel Flan (Full of Plants) is a vanilla custard and caramel top. Topped with a crunchy salted coconut topping.
Vegan Creme Brulee (Gourmandelle) requires continual stirring to ensure no lumps and a plant-based thickener like cornstarch or agar.
Vegan Pumpkin Creme Brulee (Addicted to Dates) is a recipe by talented classically trained Irish baker. It’s made with coconut milk and pumpkin puree, and sweetened with pure maple syrup. Salt balances out the sweetness, and soy milk gives calcium and protein.