Yes, you read that right. Creme brûlée. Silky smooth and creamy sweet. And can I just mention, so easy that I memorized the recipe after the first time I made it?? Now I can just whip it up at the drop of a hat, using pantry staples. Sound to good to be true? Well, it’s true. So, check this out…
Vegan Creme Brûlée
adapted from a recipe by Chloe Coscarelli
1 can full-fat coconut milk (14.5 oz)
1/2 cup sugar
1/8 tsp. ground turmeric (for color)
1/4 cup non-dairy milk, unsweetened
1/4 cup corn starch
1 tsp. vanilla
4 tsp. brown sugar (optional)
Stir together coconut milk, sugar and salt in a medium saucepan and bring to a boil over medium-high heat, whisking occasionally to make sure sugar is fully dissolved.
Meanwhile, whisk together in a small bowl the cornstarch and milk. When coconut milk mixture comes to a boil, reduce heat to low and slowly add the cornstarch mixture, whisking constantly until custard is thick. Remove from heat and stir in vanilla.
Transfer to dessert dishes and chill at least 3 hours before serving.
If you want to dress to impress, sprinkle a coating of brown sugar on top of each serving and caramelize with a kitchen torch until a crisp shell forms on top. Enjoy!