Classic Vegan Creme Brulee

Craving a dreamy and vegan crème brûlée? This ridiculously tasty, eggless crème brûlée will have your taste buds dancing on sunshine. It's time to give it a try!
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Vegan creme brulee serve in ramekins with spoons.
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Craving a fancy dessert that’s actually easy to make? This vegan crème brûlée is smooth, creamy, and has that crackly sugar top you just can’t resist. You don’t need eggs or dairy to get that rich custard texture—it all comes together with just a few simple swaps. It’s a perfect make-ahead treat for date nights, dinner parties, or just spoiling yourself on a weeknight.

The best part? You only need a handful of ingredients to whip it up. Coconut milk or cashew cream gives it a silky base, while a bit of cornstarch or agar-agar helps it set just right. And that caramelized sugar top? All you need is a sprinkle of sugar and a quick blast from a kitchen torch (or your broiler).

Let’s make a dessert that feels fancy, but is secretly super simple.

What Is Creme Brulee?

Crème brûlée is kind of like a grown-up pudding cup with a fancy twist. The base is a smooth, lightly sweet custard, but it’s the crackly sugar top that really makes it special. That thin layer of sugar gets caramelized until it’s golden and crisp—so when you break through with your spoon, you get that fun mix of creamy and crunchy. The slightly burnt sugar adds just the right amount of extra sweetness and a hint of deep, toasty flavor.

This dessert is like a cousin to flan and crème caramel, which have caramel sauce on the bottom instead of the top. Crème brûlée has been around for centuries, and the first known recipe popped up in France in 1691. Back then, they used a pre-made sugar disc instead of torching the top like we do now. France, Spain, and England all have versions of it, but the French version is what most people know and love today.

Why You’ll Love This Recipe

This vegan crème brûlée is rich, creamy, and topped with that classic caramelized sugar crunch. It’s easy to make with simple plant-based ingredients and no fancy equipment required. Whether you’re treating guests or just yourself, it feels fancy without the fuss!

  • It’s Fancy Without the Fuss. You get a dessert that looks and tastes super impressive—without needing a culinary degree. The steps are simple and totally doable, even if you’ve never made custard before.
  • Totally Dairy- and Egg-Free. This recipe skips the traditional cream and egg yolks but still delivers that dreamy, custard-like texture. It’s perfect for anyone avoiding animal products or looking for a lighter twist on a classic.
  • Creamy and Dreamy. Texture Full-fat coconut milk (or cashew cream) gives it that rich, smooth base that melts in your mouth. It’s just the right balance of soft and thick—no watery custards here!
  • That Caramelized Sugar Topping! The best part is cracking through that golden sugar shell with your spoon. It’s crispy, sweet, and makes every bite feel like a little celebration.
  • Make-Ahead Friendly. Vegan crème brûlée sets beautifully in the fridge, so it’s great for prepping ahead of time. Just add the sugar and torch (or broil) right before serving for the ultimate wow factor!

Key Ingredients and Substitutions

This vegan crème brûlée uses a few key ingredients to create that rich, creamy texture and crispy sugar top you love. Each one plays an important role, but there are easy swaps if you don’t have something on hand. It’s super flexible, so you can still make a great dessert with what’s in your kitchen pantry!

A top-down shot of canned coconut milk.
  • Full-Fat Coconut Milk: Gives the dessert that luscious, spoonable texture that feels just like traditional crème brûlée. Shake the can well before opening, and use both the thick cream and liquid parts for best results. You can swap in cashew cream or a thick oat cream if you’re not into coconut flavor—just make sure it’s full-fat for the right texture.
  • Arrowroot Powder: Helps thicken the custard while keeping it soft and smooth. It gives a light, glossy texture that blends beautifully with the coconut milk. Mix it with a little cold liquid before adding it to the pot to prevent lumps. Cornstarch is an easy swap and works nearly the same way, just use slightly less since it’s a bit stronger.
  • Nutritional Yeast: Adds a subtle savory note that makes the flavor more like traditional crème brûlée. It mimics the richness that eggs usually bring to the custard. Don’t overdo it—just a small amount is all you need to deepen the flavor. A tiny pinch of black salt (kala namak) can also add an eggy aroma if that’s what you’re going for, or you can skip it if you prefer a simple vanilla vibe.
  • Agar Agar: The plant-based secret to getting that custard to hold its shape! It works like gelatin, but it’s made from seaweed and totally vegan. It sets up firm but still has a nice creamy texture when you scoop in. Be sure to boil agar agar to activate it fully—just stirring it in won’t work. If you don’t have agar, you can try using cornstarch or arrowroot for a softer, more pudding-like consistency (just know it won’t set quite as firmly).
Three white ramekins filled with vegan creme brulee recipe on a silver platter along with silver spoons.

Make-Ahead Tips

The real beauty of vegan creme brulee is how easy it is to make in advance. In fact, it’s better when it can sit in the fridge for longer to make sure it’s fully set. Perfect timing for clearing up the table before serving!

  1. Set the custard cups on a small tray or sheet pan to move them more easily, without splashing.
  2. The crème brûlée must be completely cooled before refrigerating to prevent condensation. Allow the cups to cool on the counter until they reach room temperature.
  3. Cover the custard cups with plastic wrap rather than reusable wrap, because it won’t stick to the custard if it touches.
  4. Chill for at least 1 ½-2 hours, and up to 24 hours. Keep refrigerated until ready to serve.
  5. Sprinkle with sugar and brûlée the tops just before serving. If the custard sits with the caramelized sugar on top, it will eventually soften and become more of a caramel sauce instead.

How To Make Creme Brulee Without A Torch

If you don’t have a miniature blow torch handy, no problem. You can still make amazing vegan crème brûlée by using your broiler.

Step 1: Prepare Oven – Arrange your oven racks as close to the top as possible and set the broiler to high.

Step 2: Add Sugar and Bake – After sprinkling the tops with granulated cane sugar, place the ramekins under the broiler and cook until the sugar bubbles and caramelizes. It may take anywhere from 2-6 minutes, depending on your oven.

Finally, Step 3: Check and Rotate – Always keep a close eye on the process. If your broiler doesn’t cook evenly, you may need to rotate the cups halfway through. Use a potholder to handle the ramekins safely.

Serving Tips and Suggestions

Serving this vegan crème brûlée is half the fun, and there are so many tasty ways to dress it up. From fresh berries to a hint of citrus or a crunchy cookie on the side, you can make each dish feel extra special. These easy ideas add flavor, texture, and a little wow factor to every bite!

  • Top with Fresh Berries – Add a few raspberries, blueberries, or sliced strawberries on top after torching the sugar. They bring a pop of color and a fresh burst of flavor that pairs perfectly with the creamy custard.
  • Sprinkle with Sea Salt – A tiny pinch of flaky sea salt on the caramelized sugar adds a fancy twist. It balances the sweetness and makes every bite a little more exciting.
  • Add a Dash of Citrus Zest – Grate a little lemon, lime, or orange zest on top just before serving. It adds a fresh, zippy aroma and a hint of brightness to the rich custard.
  • Drizzle with a Bit of Espresso or Coffee Syrup – If you’re a coffee fan, a drizzle of cooled espresso or coffee syrup adds bold flavor. It’s like an iced latte and dairy-free dessert in one bite!
  • Pair with a Crunchy Biscuit or Cookie – Serve with a crisp Italian chocolate cookie or a shortbread cookie on the side. It’s great for dipping or just adding a little extra crunch to the experience.

Vegan Creme Brulee FAQs

How do I store leftover vegan creme brulee?

Great question! To store leftover vegan crème brûlée, let it cool completely, then cover each ramekin tightly with plastic wrap or a lid. Keep them in the fridge for up to 3–4 days. Tip: Wait to add and torch the sugar topping until just before serving, so it stays crisp and doesn’t turn soft in the fridge.

Can I freeze egg-free creme brulee?

You can freeze vegan crème brûlée, but there are a few things to keep in mind! Freeze the custard before adding the sugar topping—wrap it tightly and store it for up to one month. When you’re ready to serve, thaw it overnight in the fridge, then add and torch the sugar just before eating. (The texture might be slightly softer after freezing, but it’s still totally delicious!)

Can I use something other than coconut milk for this creme brulee recipe?

Sure! If you’re not into full-fat coconut milk, there are some great swaps you can try. Cashew cream is super rich and neutral, while oat cream or barista-style oat milk gives a nice creamy texture without the coconut flavor. You can also use full-fat soy milk or soy cream, which holds up well when heated. Just make sure whatever you use is thick and creamy so you still get that classic custard feel!

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Classic Vegan Crème Brûlée

5 from 6 votes
If you've long dreamt of making your very own classic vegan crème brûlée, this is the recipe for you! Totally free from any dairy or eggs, this awesome recipe only takes less than 30 minutes!
Vegan creme brulee serve in ramekins with spoons.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 14-ounce can full-fat coconut milk, 400 ml
  • cup unsweetened almond milk
  • zest of 1 lemon
  • 3 tablespoons pure maple syrup
  • 2 tablespoons arrowroot powder
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons nutritional yeast
  • ¾ teaspoon agar agar
  • Pinch fine sea salt
  • Pinch ground turmeric, for coloring (optional)
  • 2 to 3 tablespoons organic cane sugar

Instructions

  • In a high-speed blender, combine the coconut milk, almond milk, lemon zest, maple syrup, arrowroot powder, vanilla, nutritional yeast, agar agar, salt, and turmeric (if using). Blend on medium-low speed until smooth and combined.
  • Pour the custard into a medium saucepan. Heat over medium-high heat, stirring often with a spatula, until the mixture has thickened slightly to a custard consistency (just before it reaches boiling) andthere is a bit of resistance, 7 to 10 minutes.
  • Divide the custard evenly among three 6-ounce ramekins or four 4-ounce ramekins, filling them three-quarters full.Let cool completely, uncovered, at room temperature for 1½ to 2 hours. Cover eachramekin with plastic wrap and chill in the refrigerator for 3 to 4 hours or overnight.
  • When ready to serve, lightly sprinkle the tops with a thin layer of sugar. Using a kitchen torch, caramelize the sugar until it turns deep golden brown. (It is helpful to hold the torch far enough back so that the tip of the flame melts the sugar.) Serve immediately.

Notes

  • Storing Instructions: The crème brûlée must be completely cooled before refrigerating, as condensation can affect its texture. You can cool the crème brûlée uncovered in the refrigerator for a few hours, then cover in plastic wrap once you are certain it is completely cool.
  • Covering the Crème Brûlée: I prefer plastic wrap rather than reusable wrap because it does not stick to the custard if it touches. If using reusable wrap, ensure there is enough space so the wrap does not touch the custard.
  • Kitchen Torch Tips:  A torch achieves the best crackly caramel topping, but if you do not have one, you can use the broiler. Place an oven rack in the highest position and set the oven to broil. Lightly sprinkle the top of each crème brûlée with a thin layer of sugar. Place on a baking sheet, transfer to the oven with the door ajar, and broil until the sugar is golden brown and bubbling, 3 to 5 minutes. (This may melt the crème brûlée’s interior slightly. You can refrigerate for 30 to 45 minutes to firm up before serving.)
  • Meal Prep: The crème brûlée can be made up to 24 hours in advance. Keep refrigerated, covered with plastic wrap, until ready to serve. Sprinkle with sugar and brûlée the top just before serving.

Nutrition

Calories: 94kcal | Carbohydrates: 21g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 29mg | Potassium: 60mg | Fiber: 0.5g | Sugar: 15g | Vitamin C: 0.003mg | Calcium: 44mg | Iron: 0.1mg
Course — Dessert
Cuisine — French
Love this Recipe? Leave a Rating!And follow @Vegan on Instagram for more.

This vegan crème brûlée recipe was republished with permission from The Two Spoons Cookbook by Hannah Sunderani. Photography by Hannah Sunderani. Special thanks to Sarah Hudson and Nicol Nawrath for recipe testing.

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5 from 6 votes

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9 comments
  1. 5 stars
    This is so incredible. It was perfect for my dinner party!

  2. 5 stars
    yum!! looks so incredibly creamy!

  3. 5 stars
    I love creme brûlée, excited to try this out

    • It’s amazingly good and can’t believe how simple it was to make 🙂

  4. 5 stars
    I never thought I’d be able to have creme brulee again – woo! It looks so perfect!

  5. 5 stars
    Love creme brulee and its so exciting to now have a vegan version. This is easy to make and is truly delicious.

    • It’s such a great time to be vegan! Delicious desserts everywhere 😀

  6. 5 stars
    So easy and creamy! YUM!

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