Vegan Crème Brûlée
Making these 3-ingredient vegan crème brûlées with store bought custard might seem like cheating, but after having trialled six different crème brûlée methods - including homemade custard versions, coconut milk versions and silken tofu versions - we can say with certainty that this is the most delicious, rich, smooth, easy and quick way to make vegan crème brûlée.
15 mins (+ chilling)
500ml oatly vanilla custard
½ tsp salt
50g caster sugar
Preheat the oven to 180˚C fan/ 200˚C conventional.
In a saucepan, combine the custard, cornstarch and salt.
Whisk the custard over medium heat, for 6-7 minutes - until the mixture thickens considerably.
Pour the custard mixture into four small creme brulee ramekins or two larger ones. Place the ramekins into a baking dish, and fill the baking dish with enough boiling water to reach half way up the ramekins.
Cover the baking dish with foil and place it in the oven. Bake the crème brûlée for 20-25 minutes, then remove them from the oven.
Remove the ramekins from the baking dish, and let them come to room temperature. Place the ramekins in the fridge to set for 1 hour.
Once they have chilled, remove them from the fridge and let them sit for 5 minutes, then sprinkle them evenly with the sugar until completely covered.
Use a blowtorch to caramelise the sugar, or place the ramekins under the grill for 5-6 minutes. Let the crème brûlées sit for 10 minutes to allow the caramelised sugar to firm up.
by Valentina Concordia
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.