Vegan Crème Brûlée


Vanilla custard

  • 1 cup full fat coconut (thickened cream, leave the liquid behind)
  • 1/3 cup organic unsweetened soy milk or almond milk
  • 1 tbsp cornstarch
  • 1 tbsp superfine sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp turmeric @suncorefoods
  • 1/2 tsp agar-agar powder

Caramelised top

  • 1 tbsp superfine sugar


  1. To make the vanilla custard, in a medium bowl combine cornstarch, soy milk, vanilla and mix well. 

  2. Pour cornstarch-milk mixture, coconut cream, sugar into a saucepan and cook on a medium-high heat, when the mixture started to boil, add turmeric and agar-agar, constant stirring until agar completely dissolved. 

  3. Strain mixture through a mesh sieve over a small bowl. Pour mixture to the ramekins. Let cool down and set in the fridge for at least 2 hours.
  4. When the vanilla custard is fully set, take out from the fridge, top each custard with about 1-2 teaspoon of sugar in a thin layer. Using a kitchen torch, melt the sugar and form a crispy top. Allow the creme brulee to rest in the fridge for at least 5 minutes before serving.