Vegan Creme Brulee Recipe - without blowtorch without oven
Vegan Creme Brulee: A rich, creamy plant-based dessert with coconut milk, vanilla, and a caramelized sugar crust for a perfect indulgence.
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.
SETTING 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.