Vanilla Crème Brûlée

Vanilla Crème Brûlée
Picture this: you receive a text from a good friend asking for a vegan Vanilla Crème Brûlée recipe the Monday night before Valentine’s Day. Then you think to yourself, I’ve never had crème brûlée in my life, but I’m sure that I can find a good recipe for one! (okay, maybe that’s just me) Your friend then tells you that her partner is a Chef and needs your help to make them for her restaurant’s Valentine’s Day dinner service. Um.. Excuse me? Is this real life? Why, yes, yes it is.

Nicole & I Chatting Pre-Dessert Making

As you can imagine, I may have started freaking out a little bit at this point. So, not only do I have to find or create a recipe that can be mass-produced and that has ingredients that can be ordered in bulk; I have to perfect it by Tuesday night so that supplies can be purchased Wednesday morning and so that I can make them at the restaurant on Wednesday night. Talk about a tight deadline! After checking out a few already vegan crème brûlée recipes, and then modifying one with eggs a couple of times, I had finally got it! It only took me 6 times. 😉 Phew. I’d also like to thank Paige, Lane, and Kelly for taking time to send me recipe suggestions!

The next night, I set out to Silverlake and the restaurant El Cid to complete my task. Their typical dinner service goes until 11pm, so we were working late into the night, prepping for the next day’s dinner and getting the crème brûlée ready. I didn’t get home until 4am, but it was so worth it! I had a great time working on the dessert project, plus I got to wear a Chef’s jacket. Does it get much better than that? I guess that depends on how much sleep you like to get.

Look! It’s a totally unintentional heart! <3

What’s great about this recipe is that it is seriously easy to make. Blend, simmer, blend again (only if necessary), bake, cool, torch. The only problem that you might run into is not having a culinary torch. I got mine for a good price at Bed, Bath & Beyond, along with the cute ramekins; just make sure to buy the butane to fill it if you don’t have it at home already. Another alternative to the torch is to carefully hold the sugared crème brûlée up to a broiler for a minute, or until the sugar melts/caramelizes.

One Year Ago: Chocolate Coconut Soft Serve

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Vanilla Crème Brûlée

Prep time2 hours
Cook time30 minutes
Total time2 hours, 30 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Dessert
Region French


  • 5oz Full-fat Coconut Milk
  • 1/3 cup Water
  • 5 tablespoons Sugar
  • 1 1/2 tablespoon Egg Replacer Powder (I used Ener-G)
  • 1 1/2 tablespoon Organic Cornstarch
  • 1/2 Vanilla Bean Caviar (This is what you scrape from the inside of the Vanilla Bean)
  • 1/2 teaspoon Nutritional Yeast
  • A PinchSalt
  • ExtraSugar (for Brûlée-ing/Caramelizing on top)


What would really be great for the recipe, is a pinch of Black Indian Salt or Kala Namak, which has a sulfuric/eggy flavor. But, either way, it's delicious!


Step 1Preheat oven to 325ºF.
Step 2Place all ingredients into a blender and puree for at least 30 seconds, making sure there are no powdery chunks in the liquid.
Step 3Pour the mixture into a small sauce pan, over low heat (or medium-low if you have an electric stove like mine) and bring to a simmer.
Step 4Whisk the mixture continually until it thickens, without becoming chunky. Test this by seeing if a thick layer will stick to a spoon or finger. It is crucial that it reaches a hot enough temperature or else it will not set properly.
Step 5Get a casserole dish ready, along with either 4-2 oz. ramekins or 2-4 oz. ramekins. Place the ramekins in the casserole dish and fill it with water until it is half-way up the ramekins.
Step 6Carefully pour the creme mixture into each ramekin, and transfer the dish to the oven, making sure not to splash the water.
Step 7Bake for 25-35 minutes, depending on which dish size you chose. Bigger dish = longer baking time, obviously.
Step 8When I baked mine, I saw them just a little bit; and before taking them out would bump the casserole dish to see how much they jiggled. There will be a little jiggle, almost like jello.
Step 9Once the ramekins are cool enough to touch, place them on a cooling rack and into the fridge for 1-2 hours.
Step 10When you want to serve them, sprinkle roughly 1-2 tsp. (depending on how wide your dish is) of sugar on top of the Crème Brûlée. Using a culinary torch or broiler, melt the sugar until it reaches a light brown/orange color, or more if you like it burnt.
Step 11If you're having a hard time melting the sugar, I suggest putting it into a dry blender and making it finer, so that it melts more easily. Once it's caramelized, serve immediately or up to 10 minutes later.

Now, my mother has asked me to make this for all of her Bunco friends. Oh dear.. 😀

And here is me, super tired, but definitely excited about having the Vanilla Crème Brûlée done in time! Plus, my new glasses. Super nerdy!

33 Comments on “Vanilla Crème Brûlée

    • Thank you! When I was editing the pictures and put them together it was a nice surprise. Clearly meant to be. 😉

  1. Omigosh…Jackie, this is INSANITY! I haven’t had creme brulee since I got to try the one at Gracias Madre awhile back, and damn, I need it in my life again.

    • I haven’t had a vegan one before, I hope that mine will do it justice!

  2. Omg I can’t wait to make this its my favorite desert. Haven’t had since I started a vegan diet, thank you

    • Thank you, Tender! It definitely was down to the wire. Also, if I knew your real name, I’d use it. 😉

  3. I would have never thought to veganize creme brulee, but bravo! And I’m sure they went over well for Valentine’s day!

    • Yay! Again, I’m so stoked that you loved the recipe. 😀

  4. Hi,

    We don’t have ener-g egg replacer in NZ…. I was just wondering what equivalent it is of eggs you are replacing so I can work out how much egg replacer I need.

    Thanks! 🙂

  5. Hi! Um, this looks amazeballs and I have a weakness for all things vanilla and creme brûlée, but your recipe calls for 1/2 vanilla bean caviar? Does this mean 1/2 of a vanilla bean’s caviar or 1/2 tbs, tsp of the caviar? Am I over thinking it? Ps: I have some homemade bourbon vanilla sugar that will prob make this explode in my mouth to use for the top ( raw sugar, vanilla beans halfed, and a few tsp of bourbon in a jar for at least a month and it’s freaking ridiculous, AND you can use the left over pods from this recipe so you aren’t wasting:)bourbon brings out the vanilla kinda like if you’ve ever made your own extract. ) thanks for the good post and ideas!

    • Hi Lane!

      The recipe calls for 1/2 of a Vanilla Bean’s Caviar.

      And are you kidding me with that sugar?! It sounds insane, and insanely tasty! Thanks for the tip!


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  8. Hi Jackie.
    I loved your recipe. But mine taste more like coconut than a Crème Brûlee.
    Can I substitue the Coconut Milk for Soja milk or Soja creme?

  9. I can’t have soy products, can I use a flax egg in place of the ener-g?

    • As far as I know, there is no soy in Ener-g. Is the cellulose soy-based, or something? The rest is tapioca and potato starch, mostly. Either way, I would definitely not use flax eggs because they do not stiffen up enough. Maybe try pectin?

  10. Can I substitute pure vanilla for caviar? If so how much? I need to have 6 servings of this dessert. What do I need to do to triple this recipe?

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  13. I really want to make this but I absolutely hate the taste of coconut. Is there anything else I can replace this with

  14. I do like coconut, and wonder if coconut sugar would work. Does it caramelize normally? Maybe even stevia for part of the sweet?

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