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Desserts

Crème Brûlée Recipe

This recipe is rated 4.6 out of 5.

Gluten-free option

Soy-free option

Oil-free option

Nut-free option

Low FODMAP

Easy peasy

Comfort food

Entertaining

Desserts
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Close-up of a plant-based crème brûlée, featuring a caramelised sugar crust in a white ramekin.
A close-up of a spoon breaking through the caramelised sugar crust of a plant-based crème brûlée in a white ramekin.

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

  • 2 cups almond, soy, or oat milk, refrigerated
  • 8 tablespoons caster sugar (+ 4 extra teaspoons for topping)
  • 6 1/2 tablespoons corn starch
  • 4 teaspoons vanilla extract

Supplies

  • 2 heatproof ramekins
  • A kitchen blowtorch

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Directions

2 mins to prep

15 mins to cook

2 hours to set

  1. Step 1

    To make the vanilla custard, add all ingredients (except the extra teaspoons of sugar) to a blender and blend well. Tip: Make sure the milk is cold straight from the fridge — this helps the mixture emulsify smoothly.

  2. Step 2

    Pour the mixture into a cold saucepan, then place over medium heat. Whisk continuously, making sure to scrape the base and sides of the pan. As it heats, the custard will gradually thicken. If you notice lumps beginning to form, turn down the heat slightly and try to whisk them back into the mixture so it all thickens evenly. The custard is ready when it thickens enough that the whisk marks briefly hold their shape before slowly disappearing as the custard settles.

  3. Step 3

    Pour the creme into two ramekins and let them set in the fridge for at least 2 hours.

  4. Step 4

    Remove ramekins from the fridge and sprinkle 1 teaspoon of caster sugar on top of each ramekin. (Tip: Sprinkle the sugar from a height, not right up close, to ensure that it dusts more evenly on top of the creme!) Use a damp cloth or piece of paper towel to wipe away any excess sugar stuck to the ramekin.

  5. Step 5

    Working with one ramekin at a time, use a kitchen blowtorch to caramelise the sugar. Hold the flame 10-20cm away from the surface, pointing straight down, and move in slow circular motions. As some areas begin to bubble and turn golden, shift to paler areas to ensure that the sugar caramelises evenly. If burnt pinpricks begin to appear, that’s a sign to move the blowtorch slightly further away.

  6. Step 6

    Now it’s time to do the second layer of caramelisation to create that crackable crust! Sprinkle another teaspoon of sugar on top of each ramekin and repeat the blowtorching process.

  7. Step 7

    Return the ramekins to the fridge for 5-10 minutes, until the caramel hardens. The top should crack cleanly when tapped with a teaspoon. Serve with fresh berries!

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