Vegan Crème Brûlée

A quick and easy recipe for a classic dessert, made vegan with almond milk! So creamy!


160 g granulated sugar
1 tablespoon(s) vanilla extract
50 g corn starch
1 pinch salt
juice, of 1/2 lemon
800 g almond milk
80 g margarine
To assemble

90 g granulated sugar


In a bowl add the sugar, the vanilla, the corn starch, salt, the lemon juice, the almond milk, and stir well with a hand whisk for 1-2 minutes.

Transfer to a pot over high heat and stir until the mixture thickens and starts boiling.

Turn off the heat and add the margarine. Mix well until it melts.

Divide the mixture among 6 ramekins and refrigerate for 2-3 hours.

Sprinkle with 1-2 tablespoons granulated sugar and burn it with a kitchen torch until it is caramelized. Alternatively, put them in the oven, set to broiler, until the sugar melts and turns golden.

Serve with almonds.

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