Vegan Creme Brulee
This French dessert, creme brulee, is remade into a vegan delight with coconut milk.
Ingredients
- 1 vanilla pod
- 200 ml coconut milk (full fat)
- 400 ml unsweetened almond milk
- 4 tbsp brown sugar
- 2 ½ tsp agar-agar
Instructions
- Cut the vanilla pod lengthwise with a knife. Scrape the vanilla seeds out with the tip of the blade and set aside .
- In a pot, bring the coconut milk, almond milk, half of the brown sugar, agar-agar, the vanilla pod and the vanilla seeds to a boil while stirring often. Remove from the heat as soon as it boils and allow to cool to room temperature.
- Remove the vanilla pod. Divide the mixture between 4 ramekins 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.
Notes
It’s best to enjoy additional sugars only occasionally.
Nutrition per serve
Calories: 158kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Fiber: 0.3g
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My Sacred Plate is created by Jennifer Tak, an Integrative Health & Somatic Integration Practitioner exploring food, energy, and wellbeing. My Sacred Plate is where clean eating meets simplicity — offering flexible, nourishing recipes designed to support everyday balance.
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