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If you thought crème brûlée was a mystical treat only to be enjoyed at fine dining spots, we’re right there with ya. But turns out all you need is a kitchen blowtorch, and the rest is easy as pie! Or easier, really.

You will need

Serves 2

  • 1 cup almond or soy milk
  • 4 tablespoons + 2 teaspoons caster sugar
  • 3 1/4 tablespoons corn starch
  • 2 teaspoons vanilla extract

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10 mins to prep

2 mins to cook

  1. Step 1

    To make the vanilla custard, add all ingredients, except the 2 extra teaspoons of caster sugar, to a blender and blend well. Make sure the milk is cold, which will ensure the mixture doesn’t become lumpy.

  2. Step 2

    Pour into a cold pan and turn on medium-high heat. Stir for 5 minutes until the mixture thickens.

  3. Step 3

    Spoon the creme into two ramekins and smooth them out to make flat surfaces. Let cool and set in the fridge for at least 2 hours.

  4. Step 4

    Remove from fridge and add 1 teaspoon of caster sugar on top of each ramekin.

  5. Step 5

    Carefully use a kitchen blowtorch on the sugary tops until they caramelise.

  6. Step 6

    Let them cool so the caramel topping firms up. Serve with your choice of dairy free ice cream or fresh berries!

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