28 Nov Vegan Creme Brulee Recipe – without blowtorch without oven

Last Updated on November 28, 2024 by blessmyfoodbypayal

Vegan Creme Brulee Recipe – without blowtorch without oven with step wise pictorial and video method.

A Vegan Twist to the Classic Crème brûlée, with its caramelised sugar crust  and silken custard.

This dish is an iconic dessert that has been a highlight of menu in many foundations from hotels to pantries. Traditionally made with a luxurious blend of egg yolks, sugar and creams, this French classic is an epitome of indulgence & beauty.

There’s another feature of this dish, you might find intriguing, it neither requires oven nor blow torch.

While traditional crème brûlée demands careful baking in a water bath and the use of blow torch to achieve its proper & signature caramelized top, this recipe is a remuneration of the same without the hassle to of other methods. It is simple & accessible.

We have prepared the custard in a sauce pan and believe it, there was no compromise with the texture and instead of caramelizing the sugar with blowtorch, we have separately prepared the caramel in saucepan and thereafter drizzled over the custard.

However, with the involvement of the culinary world, the adaptations, versatility & variety have produced timeless recipes which go hand-in-hand with the diverse lifestyle & dietary preferences.

Vegan crème brûlée is a plant-based execution of this recipe without using eggs and dairy. This version of crème brûlée is a commemoration of plant-based cooking in the world of desserts. By replacing dairy products with plant-based alternatives doesn’t mean that it has been made friendly to the vegan lifestyle only, but still it is so addictive without any compromise with the taste.

The vegan transformation of this dessert is to be comprehended & appreciated. It can be refered as a culinary marvel, where you turn the main ingredient of the dish (eggs) to a non-ingredient making it completely vegan.

Achieving this amount of custard base & thickness without eggs or milk is commendable & requires ingenuity.

This dessert proves that innovation and tradition can go hand-to-hand & can harmonize beautifully, creating a mix of delicious ingredients which are plant based and resisting into a dessert which is not only cruelty-free but is one of the most simplest & unique recipes one could have came across.

INGREDIENTS USED IN MAKING VEGAN CREME BRULEE :

MILK : This recipe calls for milk and to transform this recipe into vegan, we have used oats milk.

Instead of oats milk, you can use any other plant based milk including almond milk, soy milk or coconut milk, but in that case, quantity of cornstarch would be different.

With oats milk, only 1 tbsp of cornstarch is enough because oats milk in itself is very thick. But other plant milks aren’t that thick.

So in case you are intending to use any other milk, use cornstarch in more quantity.

SUGAR : The quantity of sugar can be adjusted as per your liking for sweetness.

CORNSTARCH: The purpose of cornstarch is to make the custard thick. As already stated, oats milk is thick in itself so less cornstarch was added. But for other kind of milk, upto 3-4 tbsp will need to be added.

In place of cornstarch, you can use agar agar as well, with which we have already made no bake mango cheesecake and chocolate mousse.

COCONUT OIL: Coconut oil adds much needed creaminess into the recipe. In place of coconut oil, you can add vegan cream as well.

VANILLA ESSENCE: it will add flavour and fragrance to the dish.

TURMERIC POWDER: A pinch of turmeric powder will give it a proper resemblance to the vanilla custard, however it is purely optional and we too didn’t add.

SUGAR FOR CARAMELIZATION: We have caramelized sugar in a pan so regular granulated sugar was alright for us. But in case you have blowtorch, better to go for caster sugar.

STEP-WISE PICTORIAL RECIPE OF VEGAN CREME BRULEE RECIPE :

MAKING OF CUSTARD

Take a sauce pan and add oats milk, sugar, coconut oil and cornstarch. You can also add turmeric powder but that’s optional. We didn’t add. NOTE : In place of oats milk, you can take any other plant based milk like coconut milk, almond milk or soy milk but then the quantity of cornstarch will be different.

Whisk them so that so that there remains no lumps of cornstarch.

Put the saucepan on lowest heat and keep whisking to prevent the mixture from burning.

Cook for 5-7 minutes or until the mixture reaches a thick consistency like that of a porridge.

Remove from the heat and mix vanilla essence in it.

POUR INTO RAMEKINS

Pour it into the ramekins.

Let the mixture come to the room temperature. Wrap the ramekins with cling film. Put them in the refrigerator for 2 -3 hours or overnight.

PREPARATION OF CARAMELIZED TOP (WITHOUT BLOW TORCH)

Only 10-15 minutes before the serving, caramel topping should be made and for that add sugar in a saucepan.

Put pan on lowest heat without stirring it.

Soon, sugar will begin to melt and start turning brown.

You can tilt and rotate the pan but do not use spoon or ladle to give a mix. Once sugar turns completely brown, act swiftly as it hardens fast. Pour a thin layer of caramel over each ramekin, covering the top entirely or atleast to the maximum.

SERVING

Let the caramel over the top turns hard before serving.

Enjoy chilled.

VEGAN CREME BRULEE RECIPE – RECIPE CARD

Vegan Creme Brulee Recipe - without blowtorch without oven

blessmyfoodbypayal

Vegan Creme Brulee: A rich, creamy plant-based dessert with coconut milk, vanilla, and a caramelized sugar crust for a perfect indulgence.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine French

Servings 3

Ingredients

  

1 cup = 250 ml

• 1.5 cup oats milk
• 1/4 cup sugar (for custard)
• 1 tbsp cornstarch
• 1 tbsp coconut oil
• 1 tsp vanilla essence
• Pinch of turmeric (optional)
• 5-6 tbsp sugar for caramel

Instructions

 

MAKING OF CUSTARD

• Take a sauce pan and add oats milk, sugar, coconut oil and cornstarch. You can also add turmeric powder but that's optional. We didn't add.

NOTE : In place of oats milk, you can take any other plant based milk like coconut milk, almond milk or soy milk but then the quantity of cornstarch will be different.

• Whisk them so that so that there remains no lumps of cornstarch.
• Put the saucepan on lowest heat and keep whisking to prevent the mixture from burning.
• Cook for 5-7 minutes or until the mixture reaches a thick consistency like that of a porridge.
• Remove from the heat and mix vanilla essence in it.
• POUR INTO RAMEKINS
• Pour it into the ramekins.
• Let the mixture come to the room temperature.
• Wrap the ramekins with cling film.
• Put them in the refrigerator for 2 -3 hours or overnight.
• PREPARATION OF CARAMELIZED TOP (WITHOUT BLOW TORCH)
• Only 10-15 minutes before the serving, caramel topping should be made and for that add sugar in a saucepan.
• Put pan on lowest heat without stirring it.
• Soon, sugar will begin to melt and start turning brown.
• You can tilt and rotate the pan but do not use spoon or ladle to give a mix.
• Once sugar turns completely brown, act swiftly as it hardens fast. Pour a thin layer of caramel over each ramekin, covering the top entirely or atleast to the maximum.

SERVING

• Let the caramel over the top turns hard before serving.
• Enjoy chilled.

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