By Vegan crème brûlée offers a delightful culinary experience that closely mimics its traditional dairy-based counterpart, both in flavour and texture.
Using plant-based ingredients such as coconut milk or cashew cream instead of heavy cream ensures a rich and creamy base. At the same time, the infusion of vanilla and a caramelized sugar topping retains the quintessential taste profile of this classic dessert.
Nutritional benefits are also a highlight of the vegan version. These plant-based alternatives often contain less saturated fat and no cholesterol than dairy cream, and they can be rich in other nutrients depending on the ingredients used. For instance, coconut milk provides beneficial fatty acids, while cashews offer healthy fats, protein, and essential minerals.
For individuals with dairy allergies or lactose intolerance, vegan crème brûlée is a game-changer. It eliminates the health risks and discomfort associated with dairy consumption, making this beloved dessert accessible and enjoyable without adverse effects.
This inclusivity extends to those who follow a vegan lifestyle or want to reduce their animal product consumption for ethical or environmental reasons. A significant advantage is the ability to enjoy a dessert as luxurious and satisfying as crème brûlée without compromising on dietary principles or health concerns.
Moreover, the culinary innovation behind vegan crème brûlée illustrates the broader potential of plant-based cooking. It challenges the misconception that vegan food lacks the richness or complexity of flavours found in traditional dairy-based dishes.
By achieving a balance of creamy texture and the iconic caramelized crust, vegan crème brûlée is a testament to plant-based cuisine’s versatility and appeal. Its growing popularity is a win for those with specific dietary needs and the culinary world, as it continues to expand the horizons of flavour and texture within vegan food options.
Vegan creme brulee
Ingredients
- 1 Vanilla pod
- 200 ml Canned full fat coconut milk
- 400 ml Almond milk unsweetened
- 4 tbsp Brown sugar
- 2.5 tbsp Agar agar
Instructions
- Cut the vanilla pod with a knife lengthwise.
- Scrape the marrow out with the tip of the blade and set aside. Scrape the marrow out with the tip of the blade and set aside.
- Bring the coconut milk, almond milk, half of the brown sugar, agar-agar, vanilla pod, and marrow to boil while stirring often.
- Remove from heat as soon as it boils and allow to cool in room temperature.
- Remove the vanilla pod. Divide the mixture over 4 dishes and leave to set in the refrigerator for 1 hour.
- Sprinkle the crème with the rest of the brown sugar and caramelize it with a burner torch.