Vegan Creme Brûlée

Posted by in Christmas, Cooking, Sweets, Thanksgiving, Tofu, Valentine's Day | 0 comments











Hello & Happy Saturday!!






I never share a recipe on a Saturday or Sunday, unless its vegan creme brûlée 


Before my plant based days, I always had an affinity for creme brûlée of any kind.


The flavor, the texture, the appearance, I was sold.. 



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Since working in recipe development though, strangely I have yet to come across a vegan creme brûlée, ever.


If you love a fresh vegan take on modern eats or simply the classic Creme Brûlée 


Then you’ll love this recipe for vegan Creme brûlée 


Also, this recipe calls for a kitchen torch, which is so much fun to work with!! This one was easy use, but like all torches, it doesn’t include butane and you need the one with the plastic insert, which isn’t sold everywhere.









Why this recipe rocks: 





Minimal ingredients 

Tastes just like creme brûlée 


Great for entertaining

Great appearance 

Using a kitchen torch is ugh-mazing!

To make more of a custard/flan, simply add more arrowroot and refridgerate for longer
























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Yields 4-6 servings

Vegan Creme Brûlée

15 minPrep Time

25 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 1 cup Better Body Foods coconut sugar
  • 4 Follow Your Heart eggs (mixed with ice cold coffee creamer)
  • 1 1/2 cup vegan Silk vanilla coffee creamer
  • 1 package soft tofu
  • 2 tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 2 tsp arrowroot or non GMO corn starch
  • 1 cup granulated sugar for topping
  • Kitchen Torch


  1. Preheat oven to 325 degrees. Arrange 4-6* ramekins or small dishes inside of a large baking dish {you may need an additional baking dishes based on the size of ramekins/dishes used} and set aside. Place the tofu in a food processor and blend until smooth. Add the coconut sugar, cinnamon, sea salt and blend again. In a large pan over medium heat add the tofu mixture. Throw an additional pot of water on the stove to be used later when you bake.
  2. In a medium bowl, whisk the vegan eggs with cold vegan coffee creamer. Whisk to combine and remove any clumps of powder. The consistency shouldn't be watery. While the tofu mixture is on the stove, gradually add in the vegan egg and coffee creamer and continue to whisk. Add the arrowroot, continue to whisk to remove any excess clumps. Remove from heat and add the vanilla. whisk to combine. Pour creme brûlée mixture into each ramekin/dish, filling about ½-¾ the way full.
  3. Add the pot of hot water to baking dish, allowing water to come up about halfway up the side of the ramekins. Make sure not to overfill. Place into oven, bake for 20 minutes. The tops should be slightly firm, with the mixture still able to jiggle, but will not be hard. Remove from oven, let cool a few minutes. Place ramekins into the fridge and allow to sit for 1-2 hours - the longer it sits the firmer it will get.
  4. Remove from fridge and add an even layer of granulated sugar to the top of each ramekin/dish, ensuring that every inch is covered. Using a kitchen torch, heat your sugar until it’s melted and starting to crisp. If you've never used a torch, holding the flam sideways helps and continuing to move while cooking the sugar helps. If you do not have a torch, you can place the Crème brûlée under the broiler for a few minutes until sugar is liquified and bubbling. Watch to prevent burning.
  5. Serve immediately or refrigerate and serve cold.














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